Roast some garlic bulbs. I do this by separating the garlic, rubbing it with olive oil and roasting at 400 for about 10 minutes. Check to see if the garlic is soft. If it is, then remove it from the oven. If not, roast it for a bit longer, checking every minute.
You must start with lovely tomatoes. Vine ripened, freshly picked, never refrigerated. Slice the tomatoes and sprinkle them with salt. The salt will draw up the moisture and when you pat the tomatoes with paper towels they will be less juicy, therefore making the crust less soggy.
Pick basil from your herb garden. You can chop it, or leave it whole. Make your favorite crust, or purchase a good crust from the store. You can get some very tasty pie crusts in your supermarket. Butter your cookie sheet, roll out your crust, spread roasted garlic on the crust, place crumbled slices of fontina cheese on the crust, top with sliced tomatoes in an overlapping manner, season with fresh ground pepper, drizzle with good olive oil, tuck in your slices of basil, sprinkle with shredded fontina cheese. Bake at 400 for 18-20 minutes, until crust is golden brown and cheese is melted.
Enjoy with a lovely glass of pinot grigio.
