The Flavors of Summer

A summer road trip to Mississippi is guaranteed to feature two things: hot temperatures and delicious flavors you will not find anywhere else. An exploration of the state’s culinary offerings will give even the most seasoned foodie a rollercoaster ride. With its parts being as diverse as its people, Mississippi’s local chefs fuse classic, deep-South recipes with techniques all their own to transform any summer meal into an experience many travelers try to recapture for years to come.

The state’s flavor is home grown with fresh crops cultivated in our own back yard used to create some of the state’s tastier treasures. Crispy fried okra, creamy squash casseroles and decadent tomato pies become menu staples this time of year. These flavors of summer will transform any bland night out into memory you’re sure to come back to. Now that your mouth is watering, why not try your hand at home-grown chef and cookbook author Elizabeth Heiskell’s tomato pie recipe. Afterwards, you can plan your tasty Mississippi road trip on a full stomach

Tomato Pie- Serves 6

4 heirloom tomatoes, sliced (or any good

ripe tomatoes will work; about 4 pounds)

Salt and pepper

10 basil leaves, cut in chiffonade (see Chef

Tip, page 000)

1 cup mayonnaise

1 cup shredded mozzarella cheese

1 cup shredded parmesan cheese

4 ounces goat cheese, crumbled (1/2 cup)

1 (9-inch) pie crust, fully baked

Directions:

Preheat the oven to 350°F.
Place the tomatoes in a colander in the sink

and generously salt them. Let them drain for

15 minutes. Remove from the colander and pat

dry with paper towels.

In a medium bowl, mix the mayonnaise, mozzarella,

and parmesan.

Layer half the tomatoes and all the basil and goat

cheese in the pie crust. Sprinkle with salt and

pepper, and then finish layering with the rest of

the tomatoes. Top with the mayonnaise mixture

and spread it evenly, completely covering the

tomatoes.

Bake until lightly browned, about 20 minutes.

Serve immediately.