Tag: tilapia

Bruschetta with Tomatoes and Basil

This bruschetta with fresh tomatoes and basil

couldn’t be easier. It’s a favorite that’s always

on the menu when we visit the kids in Atlanta.

Telaryn doesn’t follow a recipe and after

you’ve made if once you won’t need to either.

Bruschetta (pronounced brusketta),

is a classic Italian appetizer. It’s a simple
mixture of chopped fresh tomatoes,

fresh basil leaves, salt, pepper, garlic,
and olive oil. That’s it! Use as many
tomatoes as you like; season them with salt
and pepper; add some minced garlic and enough
chopped basil leaves to give it color and flavor.
Drizzle it all with olive oil until it is well coated.

It’s mixed up earlier in the day so that the flavors

have time to marinade, about 8 hours. That makes

it a nice make-ahead dish. It will last in the

refrigerator a few days. Don’t know for sure

because it usually doesn’t last that long with us.

Slice a baguette and brush one side with olive oil.

Toast oil-side down on a baking sheet for about 5

minutes in a 450º oven. Serve olive oil side up

topped with tomato-basil mixture.

You can garnish it with a small basil leaf

or a dollop of pesto.

My measurements here are a starting point.
It’s also good on fish; Tilapia and Salmon.

Bruschetta with Tomatoes and Basil

4 plum tomatoes, chopped

4 T basil leaves, chopped

1 garlic clove, minced

1/2 t salt

1/4 t pepper

2-3 T olive oil

Combine and refrigerate, covered for 8 hours.

Serve atop toasted baguettes.

Enjoy!

Links: How to Propagate Basil,
Between Naps On The Porch

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Pesto Tomato Pizza

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I worked a lot last week, but on my day off I made this thin crust pesto pizza. I have a basil tree that keeps growing like crazy, so I have been making a lot of pesto lately! The first time I tried pesto pizza I was a little skeptical, since tomato sauce was all I ever knew, but I loved it. I decided after making it at home that it would have been even better with chicken and artichokes added on top. If you don’t like thin crust pizza, don’t divide the dough into 2 pizzas – it will make 1 thick crust pizza, too.

This weekend I have been working a lot on a new project, and I am so excited about sharing it with you guys soon! More details to come

Pesto Tomato Pizza

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Prep time

2 hours

Cook time

15 mins

Total

2 hours 15 mins

Serves: 2

Ingredients

Crust

2½ tsp active yeast
1 cup lukewarm water
1 tsp sugar
1 tsp salt
2½ cups all-purpose flour

Pesto (note: you can also use a jar of store-bought pesto)

2 cups fresh basil leaves
1 clove garlic, chopped
¼ cup pine nuts
⅓ cup Parmesan cheese, plus more for topping
⅔ cup + 2 tbsp olive oil
Salt and pepper to taste

Toppings

4 roma tomatoes, sliced
1 cup shredded Mozzarella cheese

Instructions

Add the yeast, sugar and water to a large bowl and stir (preparing the dough in a stand mixer with hook attachment is much easier!). Let rest 5 minutes until the yeast is foamy, then add the salt and 2 tbsp olive oil and stir.
Add the flour a little at a time, stirring it in until blended well.
Once all of the flour is added, knead the dough on a floured surface or in the stand mixer for 10 minutes.
Place the dough back into the bowl and cover. Set it in a warm place and allow the dough to rise for 2 hours.
Prepare the pesto in a food processor or blender by adding the basil, garlic, nuts, Parmesan cheese, salt, pepper and olive oil. Blend until smooth.
Once the dough has doubled in size, roll into a large circle on a floured surface.
Divide the dough in half (for thin crust pizzas) and transfer to greased pizza pans and spread the pesto sauce on top.
Add the sliced tomatoes, mozzarella cheese and Parmesan cheese on top.
Bake in the oven at 425 degrees F for 15 minutes.

Makes 2 thin crust pizzas or 1 thick crust pizza

3.2.2807

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Pesto and Tomato Tilapia

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Pesto is a great way to use up extra basil leaves. I always buy a large package of them at the store when I only need it for one or two recipes for that week, and am left with a lot of extra. I started growing my own basil, but it is still too young to take the leaves! I always end up using the rest of the leaves to make pesto before they go bad, which gives me even more recipe options. I love spreading pesto on flatbread or a sandwich, and especially in pasta. When I saw some tilapia fillets I had in my freezer, I thought pesto sauce would make them really flavorful when baked in the oven. This recipe is very easy (especially if you already have pesto sauce on hand!). You can use homemade or store-bought pesto sauce. The herbed tomatoes add another dimension of flavor to this dish, and are definitely a must in this baked tilapia recipe!

Pesto and Tomato Tilapia

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Prep time

20 mins

Cook time

10 mins

Total

30 mins

Type: Main

Serves: 2

Ingredients

1 cups fresh basil leaves
1 clove garlic, minced
2 tbsp pine nuts
⅓ cup + 1 tbsp extra-virgin olive oil
¼ cup freshly grated Parmesan cheese
Salt and pepper, to taste
2 tilapia fillets
1 cup cherry tomatoes, sliced
½ tbsp dried basil

Instructions

Preheat the oven to 375 degrees F.
Grease a baking pan with cooking spray.
In a small bowl, add the sliced cherry tomatoes, 1 tbsp olive oil, dried basil, and a little salt and pepper. Set aside.
Add the basil, garlic, pine nuts, olive oil and Parmesan cheese to a blender.
Blend until you get a smooth pesto sauce, then add salt and pepper to taste.
Rinse and pat the tilapia fillets dry with a paper towel, then transfer them to the baking pan.
Brush on the pesto sauce and top with sliced cherry tomatoes.
Bake for about 10 minutes, until easy to flake and opaque.

3.2.2708

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Homemade Pesto Sauce

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