Busters Recipes

Pesto-Fontina Tartlets

1 C. fontina cheese diced
1 C. pesto
4 T. chopped red onion
1 ready made pie crusts

Preheat oven to 350°F. Roll out the dough to half of the original
thickness. Cut into 24 1 1/2 inch rounds. Fit the rounds into mini
muffin cups. Prick with a fork a couple times on the bottom. Bake
until golden brown, about 15 minutes and cool.

In a food processor, combine the fontina and pesto. Fold in the
onions. Distribute evenly in the muffin cups.

Bake for 15 minutes or until the cheese has melted.

Serve while hot.

Makes 24 tarts.

An Italian torta rustica is a savory deep-dish pie. Like pizza, a
torta is made with yeasted dough but has a double crust.

As the dough bakes, it puffs and crisps, enveloping the rich filling
of cheese, vegetables, herbs and other ingredients.

A wedge of torta with fruit, soup or a salad makes a satisfying
breakfast, lunch or light supper.