The best thing about it is that the "recipe", if you will, is simply to stack everything on a cracker.
What you'll need:
Roma Tomatoes (regular tomatoes work too, but we are finicky eaters and don't like regular tomatoes)
Fresh Mozzerella
Fresh Basil Leaves
Triscuits
2. Cut your tomato into fairly thin slices (you need one slice for each Triscuit if you are using a Roma Tomato, or half a slice for each Triscuit if you are using a regular tomato) and place them on the Triscuits.
3. Cut the mozerella into slices about the size of the crackers and place on top of the tomatoes.
4. Pick enough basil leaves from your plant, rinse, and then place each leaf on top of the mozerella slices (if the leaves are really big, tear them in half instead).
Here's the final product:
Enjoy! :)
Oh, and if you have leftover mozzerella, you can try this recipe (I plan to at some point this week, just haven't yet) : Baked Mozzerella
Did you try it? How was it? Anyone have another recipe that calls for basil or mozzerella? Please share! :)
I have tried this recipe that i got from Brandi almost 2 years ago. We have has a basil plant for the past 2 years and have enjoyed this recipe many times! There are times we craved this recipe and all we had for dinner several nights in a row were the triscuts, tomaotes, mozzerella, basil and a glass of red wine. It is a winning combination! Another combination of it we enjoy is the Caprese salad which is simply a layer of tomatoes, mozzerella, and basil layered several times with olive oil and maybe some balsamic vingerette drizzled on top with some fresh cracked black pepper and sea salt! Simple and yummy!
ReplyDeleteYou are so right - it is the best for dinner with a glass of wine! They are so addicting, you can't eat just one. :) That salad sounds delicious! I will have to try it soon.
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