Chef Al’s 4th of July picnic recipes

chef

HIGH POINT, N.C. — Chef Al Romano from GTCC stopped by the FOX8 studio today to share some 4th of July picnic recipes.

Chef Al’s Tomato Pie

Serves 8 slices4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped onion

3 cloves of Garlic chopped
1 (9-inch) deep dish pie shell
1 lb Fresh Mozzarella
2oz Olive Oil

1oz Balsamic Vinegar
Salt and pepper

Method

Preheat oven to 350 degrees F.

Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.

Layer the tomato slices, Mozzarella, basil, and onion in pie shell. Season with salt and pepper. Bake for 45 minutes or until lightly browned.

To serve, let set up for 15 minutes cut into slices and serve warm or cold.

 

Chilled Melon Soup

Yield 10 servings

Ingredients

1 cup orange juice

1/2 cup Amaretto

1/2 cup honey

teaspoon chopped fresh mint leaves

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup heavy cream

1-melon (your choice), peeled, de-seeded and diced

Method

Place all ingredients except cream in a blender until completely smooth, then add cream.

Refrigerate until ready to serve and enjoy!

Very refreshing summer soup.