Summertime, and the livin’ is easy …
This is the perfect throw-together dish to serve on a hot afternoon, along with a favorite beverage.
Basil Boats. That’s what I call them.
When the basil is just starting to show its splendor, basil boats appear. You know, those perfectly cupped leaves that just beg to be filled with goodness?
So often, I just harvest the basil to quickly turn its fragrant leaves into pesto destined for the ice cube trays for future use.
STOP!
I am finally using these early crop beauties to contain wonderfulness!
One usually sees basil carefully cut into chiffonade, added to mozzarella cubes or balls, tossed with olive oil and balsamic vinegar, and carefully perched onto a slice of French bread. All well and good.
Perfection, in any language.
Well, I’ve reversed the process just a bit and the results are attractive, playful, and totally tasty.
Also, unlike other hand-held bites, these can be consumed within two or more bites, without spilling mishaps. An easily learned hold on the curved leaves, will result in spillage-free eating.
After carefully rinsing and drying the large, curled basil boat leaves, I prepared the fresh mozzarella by slicing into small squares.
Adding sliced cherry tomatoes to the mozzarella squares, and some olives – I was hoping for black olives, but the Kalamata olives were just fine – I rolled up a few of the smaller basil leaves to thinly slice into chiffonade slices. A spoonful of Robust Olive Oil and balsamic vinegar along with freshly ground sea salt and black pepper, and I stirred up the toppings.
But something was missing … hmmm … the French bread!
After pan toasting a slice of French bread from the freezer, I sliced it into small squares, and tossed them in some butter and garlic salt.
After tossing the bread squares with the mozzarella and tomato mixture, the boats were filled.
Pairing our ‘Basil Boats’ with a delightful buttery Chardonnay, we feasted on a perfect mid-afternoon snack.
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In health and still smiling – Deidre
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