Herb of the Week: Basil

Cutting instructions: Look for the top of a basil plant and trim the main stem above a smaller new set of leaves. Only take a little off of each plant. The original basil patch is in its prime for picking right now. There is a new patch planted beside the old one, however, these basil plants are still quite small. Please be careful if you pick basil from these new plants that you properly cut it and do not cut the entire plant. For now, we recommend sticking to the original patch!

When picking, avoid leaves that are drooping or blackened. Store for 2-3 days in a damp paper towel or a plastic bag in the refrigerator vegetable crisper.

• 8 slices Italian bread (3/4 inch thick)
• 8 slices mozzarella cheese
• 2 large tomatoes, sliced
• 2 tablespoons minced fresh basil
• 2 teaspoons balsamic vinegar
• Salt and pepper to taste
• 1/4 cup olive oil
• 3 tablespoons grated Parmesan cheese
• 1/4 teaspoon garlic powder

Instructions:

1. On four slices of bread, layer mozzarella cheese and tomatoes; sprinkle with the basil, vinegar, salt, and pepper. Top with remaining bread.
2. In a small bowl, combine the oil, Parmesan cheese, and garlic powder; brush over the outsides of each sandwich.
3. In a skillet over medium heat, toast sandwiches until golden brown on both sides and cheese are melted.

Original Recipe

Caprese Salad

Ingredients:

• 3 tomatoes, 1/4-inch thick slices
• 1 pound fresh mozzarella, 1/4-inch thick slices
• 20 to 30 leaves (about 1 bunch) fresh basil
• Extra-virgin olive oil, for drizzling
• Coarse salt and pepper

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste. (Original Recipe)