Summer is in full swing. I have basil and tomatoes in abundance. Fresh mozzarella has been on my weekly shopping list this month. Pizza on the grill, pasta salad and of course Tomato Basil Salads (3 ways).
We are meeting family for a picnic at the lake and I am bringing Fried Chicken and I want something that doesn’t need silverware and I want to use what I have. I am a “Refrigerator Raider”. This is what I come up with.
I have 4 tubs of marscapone, how? Why? I have my standby refrigerated crescent dough, cheese, tomatoes, basil, pesto and balsamic–this is what I whip up while frying that chicken.
After 20 minutes in the oven I let it cool. I spread a thin layer of marscapone and then a few tablespoons of frozen pesto. Use what you have. This is just the delicious glue
You could use softened cream cheese or just the pesto I suppose, but I have too much marscapone– I can and I will!
I put my slicer in the freezer, I thought is might help me slice my cheese evenly. While I was slicing tomatoes and cheese, I picked my basil and gave it a good rinse. I also added 1 cup of balsamic vinegar to a small sauce pan and let it simmer. Reduce it by at least half–you will be glad you did.
I gave my basil a spin in the salad spinner. Set my balsamic aside to cool a bit and assembled.
I am growing 4 kinds of basil in the herb garden this year–but you could use any kind that is handy, I like the purple with the balsamic.
This easy summer appetizer took 20 minutes to bake the crust, about 20 minutes to reduce the vinegar and 5 minutes to put together. Because my tomatoes and basil are “Free” it was under $10.00. I hope you give it a try. I am sure before the first hard freeze here I will try to invent more ways to use my summer treasure.
What do you like to make with your tomatoes and basil?