basil – Kacey Tess

Honey-Peach Tart

Ingredient List:

1 refrigerated pie crust

1 C sliced + peeled peaches

1 C strawberries sliced

2 tbsp fresh basil chopped finely

1/2 lemon (juice)

1 tbsp sugar

8 oz room temp cream cheese

2 tbsp flour

2 tbsp + 1 tsp honey

1 egg white

Cinnamon + sugar to dust crust

Method:

Heat oven to 400

Line baking sheet with parchment paper

Spray with non stick cooking spray

In a large bowl combine peaches, strawberries, basil, lemon + sugar

Combine cream cheese, flour + honey

Place pie crust on parchment paper and fold in edges

Spread cream cheese mixture evenly over pie crust

Pour on peach mixture

Brush crust with egg whites

Sprinkle with cinnamon and sugar if wanted

Bake for 20-25 until golden brown

Enjoy!

Serves 4

Print Recipe

Blueberry-Chia-Basil Fruit Leather

What you’ll need:

2 C blueberries

5 Strawberries

3/4 C applesauce

3 tbsp chia seeds

4 pitted Medjool dates

2 tsp dried basil

What you’ll do:

Puree all ingredients in a blender

Place on plastic sheet or parchment paper and place in dehydrator

Check at 8 hours, if it peels off easily roll them up and place them in an airtight container

If they are not peeling off easily continue to dehydrate 1-2 additional hours

Enjoy!

Zucchini and Goat Cheese on Ciabatta

What you need:
1 TBLS butter
2 green zucchini chopped
1/2 yellow onion chopped
Goat Cheese (I used tomato basil)
4 ciabatta rolls
1 TBLS olive oil
1 Clove garlic
2 TSP red pepper flakes
1 TSP vinegar (I used red wine)
1 TSP white sugar
6-7 leaves of fresh basil
1 can of diced tomatoes
Sea salt and black pepper to taste

What you do:
Preheat oven to 350 degrees
In a medium sauce pan heat olive oil over medium
Add garlic, red pepper flakes, basil, sugar, vinegar and salt
Cook for a few minutes then add diced tomatoes
Simmer on low for 15-20 minutes

Melt butter in a skillet
Add zucchini and onion
Cook for about 10 minutes until golden brown
Season with salt and pepper

Spoon zucchini mixture and tomato sauce into a ciabatta roll
Add goat cheese
Wrap in aluminum foil (each sandwich individually)
Bake for 10-15 minutes

Enjoy!!

(I paired my sandwiched with a fresh watercress salad with balsamic vinegar)