Gorgonzola Feature III - Kalamata, Tomatoe & Artichoke Pastry with Cool Cucumber Parsley Salad

In the drowsy yet conscious state before sleep, I fancied up the idea to use the last of my gorgonzola on a pastry while the refreshingly rainy weather was on us.

Using the oven is not preferred in the summer, particularly when it is a frequently 95 degree summer, but the occasion arises for it, here and there. So, going with an Italian theme of late, I made this:

(Full recipe available upon request)

Using a little parmesan, thinly cut red onion, ripe tomato, roman-style marinated artichoke, kalamata olives quartered lengthwise, two free range eggs beaten in with fresh parsley, a little sea salt, a drizzle of olive oil, and gorgonzola, I layered it all for the pastry before baking it for about 15 minutes at say, 370 degrees Fahrenheit.

Meanwhile I chopped up three beautiful cucumbers from a local farm and dressed it with more parsley and a light balsamic, safflower oil, sea salt combination.

Layering on...Caya 2012.

With cheeses now. Caya 2012.

Fresh from the oven and cooling. Caya 2012.

Cut into generous squares and served with cooling cucumber parsley salad. Caya 2012.