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Bruschetta
with Basil |
2
- 3 large Jersey Fresh beefsteak tomatoes
or 5 - 6 Jersey Fresh plum tomatoes, finely diced
2 Jersey Fresh cloves of garlic, minced or finely chopped
1 tsp Jersey Fresh oregano, chopped, or ½ tsp dried
2 TBS Jersey Fresh basil, chiffonaded**
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Extra
virgin olive oil
Salt and fresh ground black pepper to taste
For crostini:
1 loaf black olive Italian bread or a French baguette, sliced in
½-inch slices
Extra virgin olive oil
Salt & pepper to taste
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For
the crostini, brush each slice of bread with the olive oil. Salt & pepper
each side. Place on parchment or aluminum foil on cookie sheet or sheet
pan and bake at 350 degrees for about 8 - 10 minutes or until brown on bottom.
Turn and continue until both sides are lightly browned and center of bread
spring back when touched – do not over bake. Let cool until you can
handle them. As an alternative you can prepare bread in same manner and
grill on barbecue until lightly browned and top springs back.
Mix the tomatoes, garlic, oregano, and basil in a non-reactive bowl.
Add in the olive oil and salt and pepper to taste. Stir until all ingredients
are blended. Mound some tomato mixture on each crostini. Serve immediately.
Serves 4 -6.
** To chiffonade
basil: Stack 2 - 3 individual leaves of similar sizes. Roll them together
from pint to stem so you have a little tube. Slice the tube as if it were
a loaf of bread; you will get long strands of basil. Repeat as needed.
Contributed by: Claudia Ocello, Rahway, NJ
Lemon
Basil Chicken with Tomato Basil Salsa
and Grilled Corn on the Cob
| 4 boneless,
skinless chicken breasts
Marinade:
¼ cup Jersey Fresh basil, chopped
1 TBS Jersey Fresh garlic, peeled and chopped
¼ cup fresh lemon juice
¼ cup olive oil
1.2 tsp salt
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Salsa:
2 large Jersey Fresh tomatoes, chopped
¼ cup Jersey Fresh basil, chopped
4 Jersey Fresh scallions, chopped (including the green tops)
1 tsp olive oil
1 tsp fresh lemon juice
½ tsp salt
Grilled Corn on the Cob
4 ears of Jersey Fresh corn on the cob, husked with some of the
husks reserved
Clarified butter for serving
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To make
marinade: mix first set of ingredients with a wire whisk until combined.
Marinade chicken in a glass bowl for at least 2 hours in the refrigerator.
Cook on hot grill until done, about 5 - 7 minutes per side.
To make salsa: mix
second set of ingredients together in a plastic container with a lid.
Close container and shake to combine. Chill before serving.
To prepare corn:
using kitchen string, tie reserved husks around ear and cook on hot grill
until husks are slightly charred.
Serve grilled chicken
with chilled salsa spooned on top. Peel back half the husks on the grilled
corn for presentation and serve with clarified butter on the side.
Contributed
by: Margaret Garvin, Mt. Laurel, NJ
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