Sunday, November 13, 2011
I wanted to make a quick easy Tomato Canape to tide over the hungry family until dinner. This is so fast and easy to make, but also is pleasing to the eye and very very tasty. Randy and Doris fought over them. Taylor didn't get any. I thought it was funny that Taylor was not even here because she had work, yet here we were all gobbling up the gluten free appetizers.
I have these great gluten free crackers that are perfectly round which I like. San-J Tamari Gluten free black sesame brown rice crackers. They were really good with this recipe. Just salty enough that I did not need to add anything.
For this dish I chose to cut fresh basil leaves into chiffonade cuts. A Chiffonade cut is when herbs are cut into long, thin strips. Sometimes a big word like that may scare beginner cooks. It is simple to do. I roll about 4 fresh basil leaves
and slice long strips with a sharp knife.
It produces many cuts at the same time.
Here is all I used for this recipe:
2 Roma Tomatoes
a couple slices Mozzerella Cheese
4 Fresh Basil leaves
Start with a cracker
put a trimmed slice of cheese on top of the cracker
Add the sliced Tomato. I used my mandoline to slice them so they were all the same size. I did the same with my cheese.
Add basil slices
Place on a baking sheet or stone.
Bake 350 degrees for 10 minutes and serve!
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