Preheat oven to 350 degrees F.
Pat brisket dry and sprinkle with salt & pepper. Heat oil in a 6 to 8-quart heavy pot over moderately high heat until hot (not smoking) then brown meat well on all sides, about 10 minutes total. Transfer to a platter.
Cook onions and peppers with bay leaf in remaining oil over moderate heat, stir occasionally, until golden, 10 add garlic, cook 2 minutes more.
Remove from heat & transfer 1/2 of onions to a bowl.
Place brisket over onions/peppers in pot, top with remaining onions/peppers. Add wine, water, bouillon cubes, tomato paste, & vinegar (liquid should come about halfway up sides of meat). Bring to a boil. Cover pot and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours.
Add dried Cherries, cool meat in sauce, uncovered, 30 minutes.
Transfer brisket to a cutting board. Season with salt & pepper. Slice meat across the grain & serve with sauce. Garlic mashed potatoes and your choice of mixed steamed or roasted vegetables rounds out this tasty, nutritious dish.
Roll pastry to fit a 9-in. tart pan or pie plate; place in pan. Do not prick. Line pastry shell with a double thickness of heavy-duty foil. Chill 10 min.
Gently Sauté onions and garlic until transparent.
Combine onion mixture with ½ the ricotta cheese and ½ the Tomme /Gouda cheese set aside
Bake the crust at 450° for 5 minutes. Remove foil; bake 8 minutes more. Remove from the oven. Reduce heat to 375°.
Spread 1/2 cup cheese mixture over the HOT crust.
Cut each tomato into thick slices (Wedges for Plum) ; remove seeds. Arrange over cheese.
Coarsely chop Basil; sprinkle over tomatoes.
Combine Asiago, pepper and the remaining cheese mixture; spoon over basil. Bake, uncovered, for 20-25 minutes or until the cheese is browned and bubbly.
Yield: 8 servings.
Variations: Use Blue Cheese, Gruyere Cheese, Habanero Cheese,
Accommodate Herbs to the cheese