A Touch of Summer

Cooking 101

During these cold winter months it is nice to enjoy a few recipes that remind us there is a warm end to this frigid tunnel. One of the flavors that always reminds me of a light summer dinner is basil. A versatile ingredient, basil can be the dominate flavor, such as in pesto, or used as a mild garnish, such as in bruschetta. When using basil, the fresher the better — and never use dried basil for these recipes.

Basil bruschetta

4 tablespoons finely chopped fresh basil
8 pieces sliced French bread
2 ripe tomatoes
1/4 pound fresh mozzarella cheese*
2 tablespoons olive oil

Place French bread slices on tray, and brush the tops of each lightly with olive oil, then place in broiler or toaster oven until lightly toasted (a few minutes). Dice tomatoes into chunks about the size of the end of your pinky. Slice fresh mozzarella cheese into eight equal slices. Place one mozzarella slice and a generous helping of tomatoes on the French bread, and then top with a few pinches of fresh basil. Serve as an appetizer or finger food at a party.

*Note: Do not use packaged mozzarella — fresh mozzarella should be available from your deli.

Basic Pesto

1 package fresh basil
1/4 cup grated Parmesan cheese
1/2 cup olive oil
4 tablespoons pine nuts or walnuts
3 1/2 to 4 garlic cloves, depending on desired taste

Roughly chop basil, then place in a food processor or blender with the olive oil and blend for a few seconds. Finely chop garlic and add into processor/blender along with the rest of the ingredients and blend until mixture is throughly chopped and mixed. Serve over linguine, spread sparingly on a sandwich or rub on raw chicken before cooking.