Then tear the basil leaves into the pan.
Not exact matches
Then, slice the tomatoes into eighths and the zucchini into thin half moons, placing them into a sauce pan with a handful of
torn of
basil leaves, the sun dried tomatoes, jalapeño pepper, a drizzle of olive oil and a sprinkling of salt.
Drizzle the fruit and cheese with honey and olive oil,
then garnish with thyme leaves or
torn basil for a sweet - spicy - fresh combination that has mind - blowing complexity in every bite.
Dunk the doughnuts and
then decorate with sprinkles or
torn basil leaves!
Add slices of eggplant to cover, spoon about a tablespoon of sauce on each slice, rip off some fresh mozzarella and add pieces to each slice
then sprinkle with romano cheese and
torn basil.
Then add the garnish — a step you definitely don't want to miss because it's probably the best part — a shower of
torn dill sprigs,
torn basil leaves, and crumbled feta cheese.
Or you could try this salad recipe recommended by chef Steven Redzikowski of Acorn in Denver, Colo.: Arrange wedges of a peach and an heirloom tomato on a plate, garnish with 4 mini mozzarella balls, 6 pieces of
torn basil, and 2 pitted and crushed green olives,
then sprinkle with salt and fresh cracked pepper and drizzle with 1/2 tbsp olive oil.
Top with the halloumi,
then roughly
tear the
basil leaves and scatter over.
Add the tomato and cucumber to the bread,
then tear in the
basil leaves.