Cherry Tomato and Basil Clafoutis

This is a delightful first course or light meal for anytime of the day. You can make the clafoutis in small, individual gratin dishes, simply adjust the baking time, but this is a recipe for one large 9 inch pie plate.

butter for greasing
1 pound cherry tomatoes
4 eggs
2 tablespoons flour
3/4 cup creme fraiche, sour cream, or plain yogurt
4 tablespoons milk
handful of roughly torn, fresh basil
1/2 cup parmesan cheese, grated
salt and pepper

Preheat oven to 375 degrees. Lightly grease a 9 inch pie plate with butter. Beat the eggs in a large bowl, then beat in the flour. Add the yogurt and milk, beating until smooth. Stir in the basil and all but 2 tablespoons of the parmesan cheese.

Spread the tomatoes, evenly over the bottom of the pie plate. Pour the batter over the tomatoes and sprinkle with the remaining cheese. Season with salt and pepper.

Bake for 30-35 minutes, until top is golden brown, and tomato juices are bubbling. Remove from the oven and allow to cool for 10 minutes before serving.

Banana Mocha Chocolate Chip Muffins

This decadent morningtime treat is a recipe from The Cheese Board Collective Works. The Addition of coffee in the batter lends a subtle, richness to the batter that even coffee-haters will like.

Makes 12-18 muffins depending on size of muffin cups

1 egg
1 egg yolk
2 bananas, mashed
1/2 teaspoon vanilla extract
1/2 cup strong brewed coffee, cooled
1 cup sour cream or plain yogurt
2 1/4 cup flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon kosher salt
3/4 cup sugar
1 stick (1/2 cup) cold unsalted butter, cut into 1-inch cubes
1 cup chocolate chips

Preheat the oven to 375 degrees, and generously butter bottom and sides of muffin cups, or use paper liners.

In a medium bowl, combine the egg, egg yolk, bananas, vanilla, coffee, and sour cream. Whisk well to blend.

Sift flour, baking soda, baking powder together into a large bowl. Add salt and sugar, and mix well. Using a hand beater, or electric stand mixer set at a low speed, add the butter pieces one at a time, until completely incorporated, about 4 minutes. Butter should be cut into flour mixture slowly, eventually resembling small peas. Mix in chocolate chips. Make a well in the mixture. Pour in wet ingredients. With a wooden spoon, blend in the wet ingredients, careful not to overmix.

Spoon the batter into the muffin cups, until batter is just peaking over the top of the pan. Bake for 25-30 minutes, or until muffins are golden brown. Remove from the oven and cool for 10 minutes before eating.