It is this simple – anything with cheese on it is better. Enough said. Cheers to the marriage of the tomato and the cheese in this dish.
2 slices bread
1 garlic clove, minced
1 tbsp extra-virgin olive oil
1/3 cup favorite cheese
2 medium tomatoes, sliced
1/4 cup chopped fresh basil
dash freshly ground pepper
Preheat oven to 450°F. Coat a shallow 2-quart baking dish with nonstick spray.
Place bread in a food processor and pulse until coarse crumbs form. Add garlic, oil and cheese; pulse to combine. Spread the seasoned breadcrumbs on a baking sheet and bake until beginning to brown, about 5 minutes.
Meanwhile, layer tomato slices in the prepared baking dish, sprinkling each layer with basil, pepper and salt. Bake the tomatoes for 10 minutes; sprinkle with the toasted breadcrumbs, and bake for 10 minutes more. Serve immediately.
2 Bananas sliced
1 lb of fresh strawberries
1 fresh pineapple cut into chunks about 1 inch
1c. melted Chocolate
Place one of each banana, strawberry, and pineapple onto a toothpick. Then dip on the side half way into melted chocolate and place onto wax paper to let the chocolate set.
Store in the refrigerator when finished!
Add fresh mint springs and even pineapple sage to your glass jar and allow the natural oils infuse your tea.
We are outside of the test kitchen today, making some sun tea!
1 tea bag
2 cups water
Sprigs of fresh mint and fresh pineapple sage
A big heavy dose of sunshine
Allow your tea to soak up 5 hours of sunlight and serve over ice
Ready to make your iced tea more flavorful?
One cup of water, one cup of sugar and big handful of fresh mint.
Place in a sauce pan and bring to a boil. Stir often, squish the mint against the bottom of the sauce pan to help release the flavors. When the liquid comes to a boil, remove from heat. Remove the mint leaves. Allow to cool. This will stay in your refrigerator for up to two weeks.