TOMATO BASIL BOCCONCINI SKEWERS

My mom was having a dinner party this weekend so I offered up my help, and one of the dishes I though to make were tomato/basil/bocconcini skewers. These hors d'oeurves are beyond cute and extremely tasty! So easy to make, with basically no prep time involved, these are perfect for the stressed dinner party host!

Tomato Basil Bocconcini Skewers
To serve 8 people
Ingredients:
- 16-20 bocconcini balls
- 16-20 baby tomatoes
- 1 basil leave per skewer
- salt and pepper
- olive oil to drizzle over top
- 16-20 mini wooden skewers

Directions:
- Season bocconcini balls with salt and pepper
- To assemble place half of the basil leave then tomato on the skewer, then the rest of the basil leave and finish with the bocconcini ball (refer to image)
- Drizzle the skewers with olive oil and let rest before serving in order for the flavours to marry.

HOMEMADE ITALIAN PIZZAS

Homemade pizzas are so much fun to make! This weekend I made some Italian worthy pizzas with fresh tomato sauce, basil, calabrese salami, cured olives and fresh mozzarella di buffala. I had a friend coming for dinner and really wanted to try something different but fun! I also bought a pizza stone which made the experience so authentic and the pizzas even more delicious!

I like using fresh ingredients, so I decided to make my own tomato sauce. So for the sauce in a pot I put a few tablespoons of olive oil, a quart of cherry tomatoes and two large garlic cloves (very fine), sea salt, pepper and then a bit of basil near the end. I let tomatoes get all blistered and soft and then mashed them around with a fork. Near the end I added about 2 tbsp of tomato paste just to thicken it up a little. It was absolutely wonderful, and the tomatoes and garlic were so fragrant I felt like I was in Italy!

For the pizza dough, I really wanted to make home made dough but I unfortunately was time stricken by the need for a Halloween costume! Reluctantly I used pre-made dough, but next time it’s homemade for me. If you can, homemade dough is just so much better – but in a pinch store bought will do! Make sure the dough has softened, and then roll out using extra flour on the rolling pin and counter. Once you have made your dough into the right shape you can begin the layering process.

First start with your tomato sauce, then layer slices of fresh mozzarella di buffala. Next add desired toppings, olives, calabrese and fresh basil leaves to top it off.

If you are using a pizza stone – put the stone into a cold oven, and let heat up for 20 minutes at 450 degrees. Then place the pizzas on the stone and cook for about 20-30 minutes.

Italian Pizzas

Ingredients:

- 1 ball mozzarella di buffala
- 1 quart cherry tomatoes

- Olive oil

- Salt & pepper

- Basil

- Calabrese salami

- Cured olives

- Pizza dough (store bought or homemade)

photo credit: my own

SUMMER VEGGIE BAKE

Ok this dish is just to die for! It is a summer favourite, and with the spring and summer months so close I thought it would be a great recipe to share! I can't tell you how many times I have made this dish, it is simple and delicious. A great dish to bring to any type of summertime pot-luck dinner or lunch.

Tomato & Zucchini Bake with Parmesan Gratin

Ingredients:
- 4 large ripe tomatoes (I like beefsteak ones, they are round and easy to slice)
- 2-3 zucchinis (the thicker the better)
- 1/2 cup grated Parmesan
- 1 cup grated mozzarella cheese
- salt and pepper
- olive oil
- 8 fresh chopped basil leaves
- 8x8 or 9x13 glass baking dish

Directions: 
- Pre-heat oven to 350 degrees
- Slice tomatoes into thicker size rounds 
- Slice zucchini into thicker size rounds
- In baking dish, place one layer of tomatoes and then season with salt and pepper
- After the tomato layer, place a layer of zucchini (sometimes it is harder to find thick zucchini's; if your zucchini rounds are smaller then your tomato's you can put two zucchini rounds to make it more eve)
- Atop the zucchini sprinkle some mozzarella and chopped basil 
- Repeat layering process until you are finished the ingredients and have nice tomato zucchini stacks (I usually try to end with a tomato on top)
- For the final layer, use the Parmesan cheese and sprinkle on top of each bundle, covering the tomato and then season with a little bit of salt and pepper
- Drizzle some olive oil over the bake, just for a little flavour and to help the Parmesan crisp up!
- Bake for 30-40 minutes, until vegetables are tender and the Parmesan is golden brown
- Serve one to two bundles per person

BON APPETIT!  

INDOOR GARDEN

Another great find at Chapters this weekend. Eco-culture's SERACON INDOOR GARDEN. A variety of plants, vegetables and herbs which you can now grow right in your own home. I thought these potted plants were extremley neat and I can't wait to get home and try them out this summer. These are perfect for students without backyards or growing areas and for those living in condos or appartments that don't have outdoor sunlight. Will you give these a whirl?!

BASIL

I was watching Iron Chef Battle Basil this weekend and I could not believe how many different types of basil are out there. Basil is truly one of my favourite herbs, one that we grow in the summer and use religiously in our cooking. It is great for any type of pasta dish, vegetable bakes, brushetta, a top tomatos, the list could literally go on forever.

Watching Iron Chef on the Food Network (Chanel 56 in Toronto - part of basic cable) is really like having a lesson on food. The hosts fill you in on the secret ingredient and once the battle is over you really feel like you have learned something new about the ingredient. For me, this week it was basil. The traditional basil that is often used is called sweet basil, but there are variety of different basil's out there. Thai basil, lemon basil, and African blue basil are the most popular other varieties, and most commonly used in cooking. Basil was first cultivated over 5,000 years ago and is native to Iran, India and tropical regions of Asia. In India, basil is said to have healing powers and is used as a treatment for stress, asthma and diabeties.

Sweet Basil

Lemon Basil

Thai Basil

African Blue Basil

Here is one of my favourite and SIMPLE recipes which really showcases the freshness of sweet basil.

This recipe is best in the summer, a great accompaniment to any summer meal.

Fresh Tomatoes with Basil, Feta and Balsamic

Ingredients:

4 medium sized tomatoes (any type will do, whatever you prefer)

7 large sweet basil leaves

1/4 cup feta cheese

salt and pepper to taste

good extra virgin olive oil

good balsamic vinegar 

Directions:

- Slice tomatoes (usually for a medium tomato you get about four slices)

- Layer on a serving plate either in rows or in a circle

- Season with a liberal amount of salt and pepper 

- Roll basil leaves into a tight cigar shape and slice finely

- Break feta into small pieces and crumble over tomatoes

- Sprinkle basil on top of tomatoes and feta

- Drizzle olive oil and balsamic over plate (You don't want the tomatoes to be swimming in the dressing, just enough to flavour the feta and tomatoes) 

- Serve and enjoy!

BON APPETIT