- Extra virgin olive oil
- whole, peeled clove of garlic
- loaf of Tuscan bread (large, dense…french is ok too)
- toppings – fresh tomatoes, fresh basil, olives…etc
- Toast thick slices of bread on cookie sheet until hard. (15 minutes at 350). Rub fresh clove of garlic over toasted bread. Garlic will be imbedded in bread. Drizzle, generously, olive oil over bread. Sprinkle with freshly ground salt and pepper. Additional toppings can include, fresh tomatoes, fresh basil, sun dried tomatoes, olives, fresh mozzarella etc… Pour more olive oil over toppings.
Category: Basil
Green Beans and Tomatoes
- 1 ½ lbs. Fresh green beans
- 6 T. butter
- ½ pint cherry tomatoes
- ¾ t. garlic salt
- 1 T. sugar
- ½ t. basil
- salt and pepper
Cook beans, drain. Melt butter, add garlic salt, sugar basil, salt and pepper. Stir in tomatoes. Cook until barely soft. Add to beans. Mix well.
Creamy Garlic Dressing
Moosewood Cooks at Home
This is really quick and tastes great.
- 3 garlic cloves, minced or pressed
- ¾ cup vegetable oil
- ¼ cup red wine vinegar
- 1 T. chopped fresh basil, (or 1 t. dried)
- 1 t. salt
- 1 T. grated Parmesan cheese
- ½ t. coarsely ground black pepper
- ½ cup milk (whole, 2%, or skim)
Put the garlic, oil, vinegar, basil, salt, Parmesan, and pepper into a blender, and whirl for a couple of seconds. With the blender still running, slowly add the milk, whirling until the dressing is thick and smooth. Covered and refrigerated, this dressing will keep for a week.
Variations:
- add ½ t. of hone or sugar to offset the tartness of the vinegar
- add 1 t. fresh lemon juice for extra tartness
- add 1 T. of minced fresh parsley for flecks of color without altering the flavor.
Eat On Edgecliff 