Did you try making my tomato basil appetizer yet?
Well, I've outdone myself this time. Last night I served it atop a thin piece of toasted garlic sourdough bread. AND it's made with my homegrown tomato and basil.
Looks good enough to eat, huh?
Looks good enough to eat, huh?
6 comments:
YUM! I've been dying to try this with OUR homegrown tomato and basil, but our tomatoes are still sporadic. Tell me, what is your secret to getting the tomato and cheese so nice and browned/melty without having the basil get completely black and shriveled? Do you just imbed the basil enough in the cheese? Do you add the basil later? Divulge your secrets oh master of the tomato and basil!!!
YUM! I just might need to go buy some garlic bread for dinner. A patient gave me some basil from her garden.
Thanks for the inspiration,
Dori
Dori- try it. It's much improved and easier to eat with the bread than it was when we were experimenting with our creation a while back when you were over for dinner.
Gretchen, you're so funny. The trick is to cook it on high heat. Flip it as soon as it's crisp on the first side so that it doesn't get mushy. Then add the cheese while the second side cooks and add the basil just at the end. I just set it on top and it just cooks into the cheese. The melted cheese softens and warms the basil enough and doesn't overcook it. Good luck!
Oh, and did I mention I rub a little olive oil on the pan before I start cooking it? that helps with the browing.
OK, i'm totally drooling. Looks so yummy!
This really looks great! I have some sourdough right now....
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