Bushy, bushy basil plant, what more can I do with you? Pesto, caprese, pasta - oh so passé.
This summer has seen a number of novel uses of basil pop up in my kitchen. I'm working on a dessert post featuring a basil syrup, but until I manage to finish that, here we have a quick post-work snack. Or brekkie when I've got 15 minutes to spare.
And since this month's Monthly Mingle theme is stone fruit, I'll send this post over to Sips and Spoonfuls. Looking forward to checking out all those fruity recipes soon!
Continue to Recipe...
Recipe: Peach and Brie Quesadillas
Adapted from Cooking Light June 2005
Eat with Chardonnay (if it's not for brekkie, of course)
1 tsp brown or raw sugar
1 Tb chopped basil leaves
zest of half a lime
5 slices of brie cheese
1 large tortilla
Heat your grill machine, grill pan, or broiler.
Slice the peaches, toss in a bowl with the sugar, basil, and lime zest. Toss to coat. On one half of the tortilla, lay the brie slices down and top with the peaches. Fold in half and grill until crispy edges and deep golden marks appear. Try to wait a minute before slicing.
Dobrou Chut'/ Enjoy.