The technique: stack the basil leaves:
Then cut into strips.
Easy! And the strips of basil look so nice with the cubes of tomato.
Friday, July 10, 2009
194/365 - Basil Chiffonade
I get to host our Ladies' Book Club meeting tonight, and I am making a simple bruschetta with fresh basil from my garden. But not just chopped basil, but Basil Chiffonade (that just sounds fancy, doesn't it?).
The technique: stack the basil leaves:
Then cut into strips.
Easy! And the strips of basil look so nice with the cubes of tomato.
The technique: stack the basil leaves:
Then cut into strips.
Easy! And the strips of basil look so nice with the cubes of tomato.
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