DigitalCookbook_StatehoodMedia_Nov2017
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SIDES //<br />
Homegrown Chef Carrie Minns // SERVES 8 // 1 hour, 15 minutes<br />
TOMATO CANAPÉS<br />
WITH BASIL CHIMICHURRI<br />
2 cloves garlic, peeled<br />
½ cup fresh parsley<br />
½ cup fresh basil leaves<br />
Pinch of red pepper flakes<br />
½ teaspoon coarse salt<br />
1 tablespoon red wine vinegar<br />
½ cup high-quality olive oil<br />
Fresh mozzarella, thinly sliced,<br />
or goat cheese<br />
Fresh tomatoes, thickly sliced<br />
In a food processor or blender, mince garlic cloves.<br />
Add parsley, basil, red pepper flakes, salt and<br />
vinegar. Process until herbs are finely chopped.<br />
With motor running, slowly drizzle olive oil<br />
through feed tube. Allow sauce to sit for at least<br />
one hour before using. Can also be stored in the<br />
fridge for up to a week.<br />
On each tomato slice, place a slice of mozzarella or<br />
spread on goat cheese. Drizzle the basil chimichurri<br />
on top.<br />
Kitchen Tip<br />
Chimichurri is the<br />
Argentinian version of<br />
pesto. Made without nuts<br />
or cheese, it has a fresh<br />
taste with a bit of a bite. It is<br />
fabulous on grilled steak or<br />
chicken, and makes a stellar<br />
dip for sliced avocadoes.<br />
42<br />
RECIPES & COCKTAILS FROM THE PNW // STATEHOOD MEDIA
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