 |
| My basil reseeded itself from last year. I like to keep it going throughout the summer to add to my almost daily salads. We like to add it to our sauteed veggies and tomato sauces and of course caprese salad and Bruschetta. |
 |
Here is how I dry my basil for future use. I just tie it on a cotton string and hang it from a hook on the shelf for several days until it is crispy dry then I store in a zip lock or glass spice jar. I don't go by a recipe...I like to toast the bread slightly and then add some canned (or fresh) diced tomatoes that have a clove or two of garlic minced, a tablespoon of balsamic vinegar, salt and pepper and the basil chopped. Top with fresh mozzarella and put under the broiler until the cheese melts...best to watch it because it will burn fast! We usually make a dinner out of this...of course mom has a glass (or two) of Cabernet with hers! |
