WARNING: Jerusalem Cherry Tomato bush isn’t edible, in fact, it is toxic and can make you sick. This plant likes warm climates and prefers to be outside year…
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Question by HerbalPhil Wellness Warrior!: Serious question: What can fresh basil really zang the taste buds with?
I was kinda thinking party foods with some camabare cheese cherry tomatoes tooth picks any improvements add ons extra value say as a kabab stick to really provide quality taste and nutrition? ie how why what and combo’s?
Best answer:
Answer by Michelle
Do the kababs you were thinking of (and think of using fresh buffalo mozzarella cheese) drizzled with baslamic vinegar, really brings out the flavor. Also, watermelon and basil is a great and refeshing summer appetizer and very different, everyone will love it!
Watermelon Salad with Feta and Basil recipe
Source: Everyday Food magazine
Serves 4.
1 (3 1/2 pound) seedless watermelon (rind removed),
cut into 1-inch cubes (6 cups)
2 tablespoons fresh lime juice
1/2 cup fresh basil leaves, cut into thin strips, divided
Coarse salt and ground pepper
4 ounces feta cheese, broken into large pieces
In a large bowl, combine watermelon, lime juice and 1/2 the basil; season with salt and pepper. Toss to combine. Divide among four plates; scatter cheese and remaining basil on top.
146 cal, 6.4g fat, 5.5g protein, 19.1g carbs, 1g fiber
Know better? Leave your own answer in the comments!
skewer all that with fresh proscuitto and mango or grapes
Besides the obvious…using it in a pasta…it is also very nice in a salad using cherry tomatoes, a type of onion like chives or with green stems…cut up and I like to sprinkle drops of Italian salad dressing on it…
The first thing that came to mind was Insalata Caprese (Salad) http://whatscookingamerica.net/Salad/InsalataCaprese.htm & pesto – which can be used on just about anything, from pasta & crostini – to soup. This is an interesting recipe for strawberry Pesto.
Pesto Fraise Basilic
35 grams (1/3 cup) freshly grated Parmesan
35 grams (1/3 cup) whole blanched almonds, toasted
A small handful (about 1/3 cup) fresh basil leaves
5 small strawberries (or 3 large), hulled [be sure to use fragrant and full-flavored strawberries: if they’re a bit bland, I’m quite sure they’ll get lost in the battle]
2 teaspoons extra-virgin olive oil
Salt, freshly ground pepper
Makes about 1/2 cup (the recipe can be doubled).
Combine the Parmesan, almonds, and basil in a mixer or blender, and process in short pulses until the mixture forms a paste. Add the strawberries and olive oil, season with salt and pepper, and mix until smooth. Taste and adjust the seasoning. Transfer into a jar, close tightly, refrigerate, and use within a few days. Use in sandwiches, on canapés and crostini, toss with pasta, etc.
http://chocolateandzucchini.com/archives/2006/06/pesto_fraise_basilic.php
Or, try a basil/mayo combo on sandwiches, etc.
Strawberry Basil ice cream
http://www.accidentalhedonist.com/index.php/2006/07/24/strawberry_basil_ice_cream
Strawberry Basil Bruschetta
2 slices cinnamon raisin bread
1/4 cup mascarpone
3 T honey
4 large strawberries, rinsed and hulled, cut in half
1 T fresh basil leaves, chopped into a fine chiffonade
Toast the slices of bread, then cut diagonally for four toast “points.” (Alternatively, you can use a round cookie cutter and cut out toast rounds; cutting diagonally simply prevents waste)
Mix together mascarpone and honey. Pipe or spread honey mascarpone mixture onto bread. Sprinkle with basil chiffonade. Top with strawberries and remaining basil.
Makes 8 1-bite servings.
http://www.ablithepalate.com/2006/03/strawberry_basi.html