Focaccia

Focaccia... That delicious seasoned bread that everyone loves.  There are lots of recipes out there,  some are good,  some are not.  My recipe has evolved over many years and has come to be loved by everyone who has had it.  Like most Italian Recipes, there are variations of the same dish based on the region in Italy from which they come.  I am from the region of Puglia, in southern Italy on the east coast on the Adriatic Sea... a small fishing town called Mola Di Bari.  Traditionally, our focaccia  is made with tomatoes and herbs, usually Oregano. However, Italians love to cook, and it seems that virtually every household has their own special touch,  and very often the same dish will vary just a bit.  Many make focaccia with the addition of potato to the dough... which is delicious, I do that sometimes. The addition of onions on focaccia is also popular and delicious,  and sometimes just herbs.  One thing that doesn't change is the generous amount of Extra Virgin Olive Oil that

Roasted Beet Mascarpone Tart

It's nice to have a delicious make ahead appetizer or first course when entertaining.  I love knowing that one part of a meal is ready so that I can focus on all of the other things that I like to do when guests are coming over. Puff Pastry is one of those ingredients that can be used in so many ways, sweet or savory, and I always have some on hand, whether it is homemade, frozen or refrigerated. When I created this Tart,  I had just roasted beets, I had  Mascarpone...and Romano, which is always in my fridge... and Fresh Basil in my garden. I simply combined these things and added them to Puff Pastry. Using Italian ingredients made this Tart...Delicious Italian.  Buon Appetito!   Yield: 6 Author: Mary Palumbo Print With Image Without Image Roasted Beet Mascarpone Tart prep time: 45 M cook time: 15 M total time: 60 M A savory and beautiful tart that comes together easily! ingredients: Roasted Beets  1 small container Mascarpone  2-3 Tbl Rom