Classic Basil Pesto is my all time favorite recipe!

If you were to ask what food I could eat for the rest of my life, I would most definitely cut you off by saying ‘anything pesto!’. I’m OBSESSED and don’t foresee this changing anytime soon. I love classic basil pesto sooo much that when I get a dog, I’m going to name him pesto! Cute right? You must have a seriously good personality to rock a name like Pesto!

All jokes aside, classic basil pesto is so delicious and you can put it on anything.  After a few years of force feeding my partner pesto recipes, I’m happy to say he loves it almost as much as I do. You can’t go wrong with a classic basil pesto pasta or on home made pizza but lately I’ve been enjoying it over roasted vegetables, spread on fresh baked bread, in salad dressings and dips.

USE FRESHLY GRATED PARMEGIANO REGGIANO FOR BEST RESULTS

This recipe yields one cup of prepared pesto. If you’re not planning on enjoying the pesto right away, make sure you cover it with a thin layer of olive oil. This will keep it from turning brown and add longevity to your green pesto. Make sure the jar is sealed tightly and keep in the fridge for 3 days. I make this recipe a couple of times a month and normally double the recipe.

If you’re planning to freeze your pesto, don’t mix in the grated Parmigiano Reggiano. Wait until the pesto is defrosted and you’re ready to eat it, then mix it in. Parmigiano Reggiano loses a lot of its flavor once grated, so freshly grated parmesan will make for a more flavorful Pesto.

GET MAXIMUM SHELF LIFE BY STORING PINE NUTS IN FREEZER FOR UP TO 3 MONTHS

The ratios in pesto differ slightly depending on your specific taste. After making this recipe a few times, you’ll know how to make ‘your perfect pesto’.

Have fun! xx

Classic Basil Pesto

 

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Prep time

15 mins

Cook time

5 mins

Total time

20 mins

 

Author: Peony

Recipe type: Sauce, Dip, Spread

Serves: 1 cup

Ingredients

• 3 cups basil(preferably sweet basil), packed
• ⅛ cup pine nuts, toasted
• ⅛ cup walnuts, toasted
• 2 cloves garlic, coarsely chopped
• ¾ cup GOOD Olive Oil
• ½ cup Parmesan, freshly grated
• ¼ tsp freshly ground pepper
• ½ tsp salt

Instructions

1. Combine all ingredients except for olive oil and parmigiano reggiano in the food processor and pulse.
2. With the motor running, slowly pour the olive oil into the feed tube and process, stopping to scrape the sides of the bowl as needed,
3. Transfer to bowl and stir in parmigiano reggiano. You can also add parmigiano reggiano to food processor but I prefer the consistency of stirring it in.
4. If freezing, transfer to an air tight container and drizzle the remaining olive oil over the top. Add the parmesan when you're ready to eat the pesto, after de-thawing!

Notes

You can use all pine nuts or all walnuts, depending on preference and allergies. I use all walnuts when I'm cooking for my friend who is allergic to pine nuts.

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Olive Tapenade with Rosemary & Basil. A simply addicting appetizer!

YUM! This olive tapenade makes me want to dance. It’s so freaking good! I just can’t deal. This is DELISH served on Baked Parmesan Crisps, alongside a cheese platter, slathered on crusty bread or on slices of cucumber for a healthier approach. I made this the other night to have with a cheese platter and it was just as good as I remembered.

It’s important to use mostly black pitted olives and only a small amount of kalamatas, because kalamata olives are high in sodium. Also, the regular black olives tend to be less expensive, so thats always a bonus!

The hot mustard and garlic give this tapenade a nice little kick, but the anchovy paste is truly my secret weapon. When used properly, anchovy paste really adds something extra special to a dish. It’s often that one ingredient you just can’t put your finger on. The biggest mistake people make, is of course using too much of it. This stuff is POTENT, so use a little bit at a time when cooking. It’s possible to cook with anchovy paste and not have fishy tasting food; just chill on the tube dude.

THIS SAVORY TAPENADE WILL BE A FAVORITE AT YOUR NEXT GIRLS NIGHT!

This is a great make ahead option for a party or appetizer and it is super easy to make. There is actually no real cooking involved in making this tapenade. All you have to do is add the ingredients together in a food processor and voila!

Hope you like it! xx

Olive Tapenade with Rosemary & Basil

 

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Prep time

10 mins

Total time

10 mins

 

Author: Peony

Recipe type: Appetizer

Cuisine: Mediterranean

Serves: 1 cup

Ingredients

• 1 small can black olives, drained
• ½ cup kalamata olives
• ¼ cup extra virgin olive oil
• 2 cloves garlic
• 2 tbsp dry roasted pine nuts
• 2 tsp hot mustard, such as dijon
• ½ tsp anchovy paste
• 1 tsp rosemary, minced
• 2 tbsp basil, loosely chopped

Instructions

1. Pulse garlic, pine nuts and 1 tbsp olive oil for 30 seconds
2. Add black olives, ½ of the kalamatas, hot mustard, anchovy paste, rosemary & basil and pulse until smooth, adding EVOO slowly.
3. Add remaining half of kalamatas and quickly pulse
4. Serve with crackers or bread

Notes

Make sure you mince the rosemary before adding it to the food processor

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Turkey Meatballs with Fennel & Carrot are a healthier meatball alternative without sacrificing the flavor.

My other half & I recently returned from a European vacation and meatballs were on the menu everywhere in Greece. Let me tell you, these people do not play when it comes to their meatballs! I’m slightly embarrassed to admit how many times I ordered them over the course of our stay but they were simply addicting!

Homemade Meatball Mix: Oregano+onion+basil+mint+parsley+thyme+cumin

When I’m at home I don’t eat a lot of pork or beef but ‘when in Rome’ right? Some of the best we tasted were from small mom and pop restaurants that have been around for many years. These places have slowly perfected their recipes over decades and often it’s still the same person turning them out every.single.day.

When we got back to San Francisco we were still craving greek meatballs like nobodies business. I told myself when I got home I going to try and eat better; as a result, I kiboshed our guilty pleasure. We had just spent five weeks without a care in the world, eating and drinking whatever the hell we wanted! It was epic & wonderful but it was time we practiced a little self control. That concept was a big fat FAIL! My fiancé accused me of starving him (really?) so I challenged myself to make a lighter recipe without sacrificing the flavor.

Make yourself a small batch and keep in a mason jar. Why not save yourself a few minutes next time?

Leaner meats like ground turkey and chicken require you to extra flavor and moisture, to avoid tasting bland & dry. As you can see, I’ve added 2 eggs and a few dashes of Lee & Perrins to add some moisture to the meatballs as well as a powerhouse of flavorful ingredients. I love this Turkey Meatball with Fennel & Carrot recipe because its so satisfying and you don’t have to feel crazy guilty about eating it.

You will need to cook the meatballs in two batches so you don’t crowd the pan.

One of go-to ingredients is fennel, which also happens to be a common ingredient in Mediterranean cuisine. The vegetables distinct flavor is slightly sweet and reminiscent of licorice. Fennel is closely related to dill, cilantro, carrots & parsley and its texture is crunchy like celery. It’s been shown to reduce inflammation and is also very good source of Vitamin C, fiber, and potassium.

Serve these delicious flavor bombs as an appetizer or main. remember to adjust the size accordingly.

I enjoy fennel raw or cooked in salads, soups, sauces, sautéed and roasted. The options are virtually endless! It is such a versatile ingredient and something you should really consider having on hand. It’s definitely a star in this recipe as we use both the diced fennel bulb and chopped fennel fronds. My version of the meatball was totally inspired by my semi obsession with fennel and I had the rest of the ingredients in the fridge and freezer.

Fennel is a strong anti inflammatory and can help relieve sore throats & sinus infections.

I often freeze half the batch because it’s too much for two people. I get a strange pleasure from making two meals at once. These freezer friendly meatballs are great to defrost for a quick weeknight meal. Can I get a ‘whaaaat whaaaat’ from the busy people out there? Try serving these with roasted veggies or a simple salad for a healthy alternative to meatballs and pasta.

Turkey Meatballs with Fennel & Carrot

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

This recipe yields approximately 20 medium meatballs. These can also be made ahead and left in an airtight container until ready to cook.

Author: Peony

Serves: 4-6

Ingredients

• 1 lb lean ground turkey
• 2 eggs, beaten
• ¾ cup plain whole wheat bread crumbs (+ a little bit more to even out texture if needed)
• ¾ cup low sodium chicken stock
• 3 cloves garlic, minced
• ½ cup fennel, finely diced
• ¼ cup fennel fronds, coarsely chopped
• ½ cup carrot, finely diced
• ½ cup onion, finely diced
• 2 tbsp olive oil
• 1 tsp kosher salt
• 3 large dashes Lee & Perrins
• 1 tsp fresh rosemary, optional
• 2 tbsp of dried meatball mix (dried basil, oregano, parsley, mint, cumin, thyme and onion)

Instructions

1. Combine turkey, breadcrumbs, eggs, garlic, fennel, carrot, onion in a large bowl and toss lightly with spoon.
2. Add dried herbs, fresh rosemary and a few dashes of L&P.
3. Mix with clean hands, making sure the ingredients are evenly distributed.
4. Roll mixture into meatballs and place on clean plate.
5. Heat 2 tbsp of olive oil in large skillet over medium heat.
6. When hot, add meatballs and turn after 4 minutes or, until brown on both sides.
7. Add ½ cup chicken stock, cover, turn the heat to low and let simmer until most of the liquid evaporates (about 10 min).
8. Remove lid, add the remaining chicken stock, turn heat to medium and cook for a 2 minutes.
9. Serve hot!

Notes

When using leaner meats like ground turkey, you must add moisture and more flavor to compensate for the dryness.

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A SIMPLE DRIZZLE OF BALSAMIC GLAZE AND A FEW BASIL LEAVES HAVE A BIG IMPACT ON THE FINAL PRESENTATION

Bur-ra-ta translated from Italian literally means ‘buttered’. It is a a typical product of Puglia, a region in the south of Italy and it is absolutely one of my favorite cheeses. Burrata is a fresh Italian cheese made from a combination of mozzarella and cream.  The outer shell is solid mozzarella, while the inside is a combination of both mozzarella and cream, producing a unique, soft texture. It’s so delicate and just plain decadent! Even

though I’ve been cooking with and enjoying Burrata for years, there was a time when I not only had no idea what it was, but also didn’t see what all of the fuss was about. Alas, I’m reminiscing about my younger years, when I was just beginning to tap into my love for cooking.  I’ll share with you my highly embarrassing first experience with one of my favorite indulgences.

BEAUTIFUL HEIRLOOM TOMATOES DIRECTLY FROM THE FARMERS HANDS

I had just returned from a 3 day work trip which included lounging on the beach in Hawaii, swimming with sea turtles, a shopping spree for my new bachelorette pad and epic local food. Oh, and I can’t forget that I was able to bring my best friend along with me for my layover. She came over to my apartment for a salad and we ended up in Hawaii 10 hours later. True story. How cool is that?

Life was fantastic to say the least. I was for the first time ever living by myself (sans room mates), making enough money to travel every other month and had a career & lifestyle I felt very lucky to have. Ultimately, I felt like everything was coming up Sacha and  that I was exactly on the path I was supposed to be on. Sorry! I’m just trying to set the scene and help you understand where I was in my life but I’ll get to the point.

FARMERS MARKET MECCA OF FRESH TOMATOES AND BASIL

I returned from the grocery store with burrata in hand(fancy), poured myself a glass of vino and felt like a freaking grown up.  My bubble burst when I attempted to slice the cheese and was horrified to see all of the creamy liquid ooze out of the burrata. I had never seen this happen before. This isn’t normal right? What the H#%L! The cheese had gone bad! The grocery store had sold me rotten cheese. RUDE!

HEIRLOOM TOMATOES ARE MY FAVORITE KIND. I LOVE HOW THEY’RE ALWAYS DIFFERENT!

After feeling sorry for myself for a minute I took a serious page out of my mothers book and marched back over to the grocery store with my receipt and evidence of said rotten cheese. The kind gentleman in the deli gave me a look of pity and was thinking what I can only imagine was  ‘Awwww look at this poor clueless, naive girl.’ He continued to tell me that yes, Burrata was in fact supposed to be soft and creamy on the inside. That is whyyyy people actually buy it. I’m fairly certain my face turned as red as the purse I was carrying. If I had a tail it would of been creeping so far between my legs it would disappear. Ohhh my, how the self proclaimed ‘grown up’ just got taken down a few notches. I was so grateful to the kind gentleman for being discreet and not schooling me in front of the entire deli.

HEIRLOOM TOMATOES & BASIL MAKE A SIMPLE & COLORFUL BASE FOR THIS SALAD

Now I look back on that day fondly and it always makes me smile. I’ve come a long way in the kitchen from that day but I will forever be learning. It wasn’t my first humbling experience and I’m sure it won’t be my last. Until then I’m going to keep eating this salad all year round.

Enjoy this Heirloom Tomato Salad with Burrata & Balsamic Glaze as an appetizer or main dish. Just eat it. It’s so damn good!

Heirloom Tomato Salad with Burrata & Balsamic Glaze

Heirloom Tomato Salad with Burrata

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Author: Peony

Recipe type: Salad or Main

Cuisine: Italian

Serves: 2-4

Ingredients

• 1 pound heirloom tomatoes, cut into bite sized pieces
• 1 package burrata with 2 balls
• ½ cup basil, sliced into little matchsticks
• 4 cloves garlic, minced
• 1 tbsp good quality olive oil
• sea salt & freshly ground pepper
• balsamic glaze to drizzle

Instructions

1. Cut the clean heirloom tomatoes in bites sized pieces.
2. Add garlic, basil, olive oil and S&P.
3. Mix Ingredients
4. Cover & place in the fridge to allow the flavors to mix, preferably for an hour at least.
5. Remove from fridge and using a slotted spoon arrange on serving platter or individual small plates.
6. Add pieces of burrata to the top of the tomato salad and garnish with basil.
7. Drizzle with balsamic glaze

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Bring this to a BBQ or Potluck this summer!

This flavorful cold salad is a perfect option for dinner on a hot summer evening or to pack along with you on a picnic. Its filling enough to stand alone as a main or can be served as a side dish. This is a great salad to bring with you to a potluck or BBQ. It will definitely be stand out among the usual macaroni, bean and potato salads.

I must disclose that I have a love/hate relationship with asparagus. Sometimes I crave it like nobody’s business; other times it makes my stomach cringe. This week I’m riding the asparagus train and love how this low calorie veg adds a nice pop of color to the salad.

Asparagus is largely produced in China, followed by Peru and Mexico. Here in the US, production is mostly concentrated in California, Washington and Michigan.

PRAWNS+ASPARAGUS+ORZO MAKE THIS A HEARTY SALAD

This spring vegetable is mostly made up of water, low in sodium and can be found in a variety of colors; white, green and purple. The stalks vary in thickness; indicative of the age of the plant.  Asparagus is also a great source of dietary fibre, iron, and vitamin K.

To pick the best bunch of asparagus, look at the tips and the bottom the stalk. Ideally, you want the tip to be closed tightly and the bottom to look fresh. If the bottom looks dry and the top is starting to flower, it’s past its prime.

change up your weekday routine with a different salad

Lemony Orzo Salad With Asparagus & Shrimp

 

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Prep time

20 mins

Cook time

2 hours 20 mins

Total time

2 hours 40 mins

 

Author: Peony

Recipe type: Salad

Serves: 4

Ingredients

• 1 cup orzo
• 1 bunch asparagus, trimmed and cut into 1 inch pieces. If they are thin asparagus cut into 2 inch pieces.
• 1 lb. shrimp, peeled & deveined
• 3 cloves garlic
• 2 tbsp lemon zest
• 2 tbsp lemon juice, freshly squeezed
• 2 tbsp coconut oil
• 3 green onions(white and light green parts only), chopped
• ¼ cup dill, minced
• ¼ cup basil, minced
• ¼ cup kalamata olives, chopped
• ⅛ cup feta cheese, crumbled
• salt & pepper, to taste

Instructions

1. Bring a large pot of water to a boil over high heat.
2. In a skillet over medium heat, cook the minced garlic+lemon zest+shrimp in 2.5 tbsp of coconut oil, stirring frequently to keep from browning.
3. Season shrimp with kosher salt & freshly ground black pepper.
4. When shrimp are almost cooked through, remove from heat and cool.
5. Once water starts to boil,stir in the orzo and cook for 5 minutes. Add the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes.
6. Drain into a mesh sieve (orzo will probably fall through a regular strainer) and rinse well in cold water.
7. Transfer well drained orzo & asparagus to large serving bowl.
8. Add the cooked lemon & garlic shrimp.
9. Add the juice of 1 lemon+green onion+olives+minced herbs. Toss together and refrigerate.
10. Ideally, refrigerate the salad for 2 hours to allow the flavors intensify.
11. Serve topped with a sprinkle of feta cheese & kalmata olives.
12. Season with salt & freshly ground pepper

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Family Favorite!

These sweet bombs of deliciousness aren’t just jam packed with potassium & fiber, they’re an excellent source of antioxidants and vitamin A. Dates are mainly produced in the Middle East and Northern Africa and are a staple in both cuisines. They can be used as a accompanying ingredient or as the main event.

I first made these as an appetizer for Canadian Thanksgiving. I had family visiting from Canada and it was my first year hosting. My family appreciates great food, so I felt a bit of pressure to deliver a deliciously different meal, and not screw it up!

These were pretty simple to produce and the results spoke for themselves. I walked into the living room to see my fiancé and uncle with an empty tray in front of them, looking guilty, heads hung in their glasses of pinot noir. I call that a huge success! I was lucky to taste one before they were all gobbled up! As my Nanny T would say, “They went like hot cakes”.

The p-e-r-f-e-c-t make ahead appetizer

Lets be honest here; dates can be a little intimidating. It’s always a bit of battle to try and keep the shape of the date intact and not rip or tear them. I decided to buy a pair of kitchen tweezers to help simplify the task and I’m so glad I did. They’re inexpensive to buy and are quite useful if you like to experiment in the kitchen.

To remove the pit, simply cut across the top until you can see the very top of the pit, then remove the pit using the tweezers; leaving the date intact. It’s that simple!

Make sure you sneak one before serving. These will go like hot cakes! Trust me!

xx

Close Up Glamour Shot

Prosciutto Wrapped Dates With Goat Cheese, Mascarpone & Basil

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Giada De Laurentiis

Recipe type: Appetizer

Serves: 4-6

Ingredients

• ¼ (2oz) cup goat cheese, room temperature
• ¼ cup (2 oz) mascarpone cheese, room temperature
• ¼ cup basil, finely chopped
• 16 (12 oz) medjool dates, pitted
• 8 thin slices prosciutto, halved lengthwise
• kosher salt & fresh ground black pepper to taste

Instructions

1. In small bowl mix goat cheese, mascarpone & basil.
2. Season with salt & pepper, to taste
3. Gently pull the dates apart and stuff with ½ tsp of cheese & basil mixture.
4. Close dates around the filling.
5. Wrap a piece of prosciutto around the date and secure with a toothpick.
6. Arrange in the upright position and keep cool in the fridge until serving!

Notes

I use an herbed goat cheese and a tad more goat cheese than mascarpone. Enjoy!

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OFTEN TIMES, SIMPLICITY IS BEST.

This is hands down the recipe I’ve made the most in my kitchen. It has few ingredients, not a lot of preparation and is very simple to execute well. I have made this so many times; I could make it in my sleep. This simple recipe is consistently delicious. I’m never disappointed when I make this for lunch or dinner.

This is one of those recipes that is so quick to produce but tastes like you’ve been cooking all day. It makes me fall in love with my simple pesto pasta, every damn time!  I cannot stress to you how much I love this recipe. This is a recipe on my blog you need to have in your repertoire and stat!

FROZEN PEAS ARE GREAT TO ALWAYS HAVE IN YOUR FREEZER. THEY ARE PERFECT IN THE SIMPLE CLASSIC!

There is no real cooking involved in this dinner, seriously! You make the pesto in the food processor and boil the pasta & peas in the same pot, which makes for a super easy and low maintenance clean up! Remember that the peas don’t take as long as the pasta to cook, frozen peas only take 3 minutes, so pop them in when your pasta is almost al dente. Be really careful not to overcook your pasta. You want the noodle to be firm to the bite because the cooking process will continue over medium/low heat, when you toss the pasta with pesto.

I LIKE TO THROW IN A HANDFUL ON SMALL, WHOLE BASIL LEAVES RIGHT BEFORE SERVING.

Simple Pesto Pasta with Peas

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Peony

Recipe type: Main

Cuisine: Italian

Serves: 4-6

Ingredients

• 3 cups basil(sweet not thai), packed
• ⅛ cup pine nuts
• ⅛ cup walnuts
• 2 cloves garlic, coarsely chopped
• ¾ cup GOOD Olive Oil
• ½ cup parmigiano reggiano, freshly grated
• ¼ tsp freshly ground pepper
• salt to taste
• 454g package pasta of your choice
• 1 cup peas

Instructions

1. Bring a large pot of salted water to a boil.
2. Combine all ingredients except for olive oil and parmigiano reggiano in the food processor and pulse.
3. With the motor running, slowly pour the olive oil into the feed tube and process, stopping to scrape the sides of the bowl as needed.
4. Transfer to a bowl and stir in parmigiano reggiano.
5. When the water comes to a boil add pasta and stir with a wooden spoon.
6. Add frozen peas when the pasta is a few minutes from being al dente. Read the cooking instructions on the back of the pasta because different kinds vary. Do you not overcook! The pasta is going to cook a little bit more when we toss it with pesto so it's better to have it slightly undercooked, if anything. Reserve a cup of pasta water. You can use this to thin out your sauce if need be.
7. Drain the pasta & peas, rinse with cold water.
8. Return the pot to stove over medium low heat. Add 1 tbsp of pesto and 1 tbsp of pasta water and let the bottom of the pot heat up.
9. Add pasta and mix with hot pesto slowly strip in the remaining pesto, thinning out the sauce with pasta water 1 tbsp at a time
10. Top with basil and a sprinkle of parmigiano reggiano
11. Enjoy!

Notes

*Reserve a cup of pasta water. You can use this to thin out your sauce.
*You will need a total of 1 cup prepared pesto for this recipe.
*Be careful not to overcook the pasta!!! It should be slighty undercooked when you rinse the pasta. Remember that we will continue the cooking process over medium/low heat when we toss the pasta with pesto.
*Please read my 'Classic Pesto' post for tips and tricks on getting a perfect pesto and how to freeze it.

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Oftentimes simplicity is best

Bruschetta reminds me of childhood summers in Nova Scotia, Canada. I know I know, that’s not the first thing you think of when you think about Nova Scotia but I have so many memories of being on summer vacation and chowing down on some bruschetta.  Even now after making this recipe hundreds of times, that first bite still bring me back home.

I’m too pretty to eat..

When I was growing up, we had a fairly large garden on our property. My parents both loved to garden and you could often find them outside working together when the weather was nice. As a result, we always had an abundance of tomatoes and fresh basil in the summertime. Luckily my brother Matt & I loved garlicky bruschetta, because my mum made it almost daily! She could stretch a dime into a dollar and I really admire that about her, as I get older especially.

TOMATOES & BASIL ARE ONE OF MY FAVORITE FOOD COMBINATIONS OF ALL-TIME

I would strongly recommend this recipe to someone who isn’t the most confident in the kitchen. Having to cook for other people can be stressful, so try to keep it simple so you can relax and enjoy yourself. The ingredients are minimal and preparation is simple. It’s very low maintenance appetizer and a great option for entertaining.

Reliving my childhood two pieces of bruschetta at a time!

Lately I’m really liking this for breakfast served with sliced avocado and a little bit of sea salt & fresh pepper.

Enjoy! xx

Mama's Heirloom Tomato Bruschetta

 

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Prep time

10 mins

Cook time

1 hour 10 mins

Total time

1 hour 20 mins

 

Author: Peony

Recipe type: Appetizer

Cuisine: Italian

Serves: 4

Ingredients

• 2 medium heirloom tomatoes, diced
• ½ cup basil, minced
• ½ cup parmiagiano reggiano, grated
• 2 scallions(white and light green parts only), thinly sliced
• 2 cloves garlic, minced
• 2 tbsp good quality extra virgin olive oil
• kosher salt & freshly ground pepper, to taste
• baguette of your choice sliced into ½-1 inch slices

Instructions

1. Pre heat oven to 400 degrees
2. Mix ingredients together in a large bowl
3. Cover and refrigerate for at least 1 hour. This allows the flavors to marry and intensify.
4. Line a baking sheet with tinfoil to allow for easy clean up.
5. Slice baguette into ½- 1 inch slices, depending on preference. Place them on the lined baking sheet.
6. Using a slotted spoon, spread mixture on sliced baggette. Be careful not to put too much mixture on the baguette or it will be difficult and messy to eat.
7. Sprinkle parmigiano reggiano
8. Bake for 5-10 minutes depending on the size of baguette. Be sure to check after 5 minutes and see if they are done.
9. Serve on a platter with a light sprinkling of fresh basil.
10. Enjoy!

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