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There are a lot of layers of sun-dried tomatoes and basil going on in this recipe mashup, but trust me, it works. These lil’ tarts are so easy to make. The tart crusts can be made well in advance and frozen. Pair them up with your favorite nut cheese, some fresh tomatoes and you have something pretty special on your hands!
There are so many creative toppings that you could use but today I am simply sharing what I made for Bob’s lunch.
But before I let you go, I must tell you that this all-too-common culinary herb is also good for you! I can’t let you enjoy this one on taste alone. :)
Through my research I have learned that basil is known to promote a healthy gastrointestinal (GI) tract. It has anti-inflammatory properties second-to-none that can provide much needed relief from all kinds of conditions, including inflammatory bowel disease (IBD) conditions.
Its scientific name is “Ocimum basilicum.” Shew, thank goodness that it is better known as Basil or I would be in trouble trying to remember that name. hehe
For these recipes I used fresh organic basil instead of the dried form of the herb. Fresh leaves are always superior in quality and flavor. When purchasing from the store or picking it out of your own garden look for leaves that feature a deep green color and are free from dark spots or yellowing.
To store basil, cut 1/2 inch from the bottom of the stems and stand the sprigs upright in a glass jar. Add enough cold water to cover the stems by 1 inch. Loosely cover the leaves with a plastic bag. Store at room temperature for up to 1 week. Refrigeration can turn the leaves black.
Be aware that there are different forms of basil and each one clearly carries its own flavor note.