Today I found my basil to be slightly limpy, and to be honest, for a moment I took a knee of silence in honor of the falling herb. But then it hit me! No one should leave any delicious morsel of Basil behind! Just because the leaves were slightly battered, the scent was still fresh and robust! The flavor not harmed by the wilting leaves, but rather still amazing and fresh
And so I said to the Basil as it sat on my counter top, "Basil! You will not be wasted!".
Ok so if you think I am a bit intense, it's true. I have my moments when left alone in my "Studio". And truth be told I"ll let you in on a secret: This recipe that I whipped up is absolutely versatile, amazing, addicting, and left everyone at my house asking if I had made any more!
So what did I do? Well I had some fresh tomatoes (always a must in this house), a baguette, and delicious white pepper and sea salt.... The making of a caprese but missing the mozzarella that we all love.
So what did I do you ask? It's simple! And in a little less than 5 minutes I made the best appetizer I could have dreamed of with so little to work with!
But the base of this appetizer for which I fell in love....
Basil Cream Cheese
What You Need:
1 8oz. Block Cream Cheese, room temperature
10-12 Basil Leaves
1 tbsp Lemon Juice
Don't let the short list shock you. The flavors you are about to create will blow you away! Just place the cream cheese, basil, and lemon juice into a food processor, and let-er-rip! about 1 minutes later you have a spreadable edible aromatic food of love.
And now what you do with it is up to you.... but I warn you, this is not something you want to be left alone with.... it may just disappear!
Thanks for stopping by! It's always a pleasure to cook with you!