Meatless Monday: Sundried Tomato and Goat Cheese Tart, Tomato Basil and Olive Oil Bread "Pudding"

Sundried Tomato and Goat Cheese Tart

1 organic all natural pie crust shell

8oz log of soft mild goat cheese (room temperature)

1/4 cup sundried tomato pesto (store bought or homemade)*

2 eggs

1 clove garlic

1/2 tsp. salt or to taste

1/2 tsp. fresh ground pepper

Preheat oven to 350 degrees.

Prick bottom of pie crust shell a few times with a fork and pre-bake for about 5 minutes.

In a food processor combine softened goat cheese, pesto, garlic cloves, eggs, salt, and pepper. Pour filling into the pre-baked crust and bake for about 30-35 minutes until center is no longer jiggly and top is golden brown. Let sit at least a little while before serving - can be served warm or completely cooled. Pair with a nice mixed greens and arugula salad with a citrus vinaigrette and sliced apple.

* You can substitute about 4-6 softened sundried tomatoes, 4-5 basil leaves, and 2 cloves of garlic for the pesto, if you don't have any pre-made.

Tomato Basil and Olive Oil Bread "Pudding"

This is a great way to use up any leftover bread that's on the brink of going stale and turn it into something delicious!

3 cups crusty rosemary and olive oil bread (I bought mine at Wegman's, but you can use any hard, crusty herbed bread) cut into cubes

3 ripe vine tomatoes, chopped

14.5 oz can whole San Marzano tomatoes (if you don't have any vine tomatoes, used one 28 oz. can of San Marzano tomatoes)

1/2 cup fresh chopped basil

1/4 cup fresh chopped parsley

4-5 garlic cloves, chopped fine

1/4 cup extra virgin olive oil

1/4 - 1/2 cup ricotta salata cheese cubes (you can also use shredded Parmesan or another sharp cheese if you'd like)

2 tbs. sugar

1 tsp. salt and 1 tsp. ground pepper or to taste

Preheat oven to 400 degrees.

In a large skillet, heat the olive oil and add the bread cubes. Toast for 4-5 min. until lightly browned. Add the chopped garlic and saute until tender. Add tomatoes, sugar, salt, and pepper and toss everything to combine. Sprinkle in basil and parsley and add half of the cheese. Grease a flat oval or rectangular baking dish with some olive oil and pour mixture inside. Top with remaining cheese. Bake for 20-25 minutes or until top is toasted and crunchy. Ricotta Salata cheese doesn't fully melt, so don't worry if it stays in cubes.

*Lower Fat Alternative*

Instead of using a full 1/4 cup of olive oil and toasting the bread cubes in the oven, toast them on a baking sheet with a drizzle of olive oil or some cooking spray for 7-10 minutes, then add to the skillet and mix with remaining ingredients.