Prosecco hooked me up with two varieties of her home grown balcony basil... chronic. Yesterday we made tomato buffalo mozzarella salad with basil. Delicious, but not enough basil. Tonight I decided to use it up before it wilted, so I made three kinds of bruschetta. Each toast was (perhaps too) lovingly rubbed with garlic.
1. Ricotta with tomato, basil and parmesan
2. Tomato, basil and parmesan
3. Pierre-Robert triple-crème, pesto (both varieties) and toasted pine nuts
Showing posts with label Pesto. Show all posts
Showing posts with label Pesto. Show all posts
Wednesday, July 1, 2009
Balcony Basil Bruschetta
Tuesday, May 19, 2009
Pea Shoot Pesto with Flank Steak
Another excellent recipe from the NYTimes – Pea shoot pesto. You can find the pea shoots, downstairs, at the back of the St. Lawrence Market.
The salad is a combination of baby arugula, pea shoots and cilantro. Instead of pork chops, we broiled a flank steak that had been marinating in lime juice, sesame oil and garlic. The steak was served thinly sliced, over the salad, topped with toasted pine nuts.
I don't know about you, but I'm getting hungry again.
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