Last Monday I shared a recipe for Caprese Salad
This recipe has put a warm twist on a cool summer salad.
Pretty fancy description eh?
I can’t wait to make these the recipe only makes four….wonder what everyone else will eat??
Camembert Caprese Grilled-Cheese Sandwiches
30 minutes or fewer
Fresh basil and tomatoes bring out the lighter side of Camembert.
8 slices rye or sourdough bread
8 tsp. melted butter, trans fat–free margarine, or olive oil, divided
6 oz. Camembert cheese, thinly sliced
2 large tomatoes, thinly sliced
1 cup large fresh basil leaves
1. Brush 4 slices bread with half of melted butter, and set butter side down on baking sheet.
2. Divide Camembert among bread slices on baking sheet. Top with tomato slices, then basil, and cover with remaining 4 slices bread. Brush sandwich tops with remaining melted butter.
3. Heat large skillet or griddle over medium-low heat. Cook sandwiches in skillet 4 minutes, or until browned and crisp. Flip, and cook 3 minutes more, or until second side is browned.
Simple Summer Spaghetti
12 oz. packaged spaghetti
1/4 cup extra-virgin olive oil
5 cloves garlic, coarsley chopped
Pinch of crushed red pepper, or to taste
2 cups cut-up grilled zucchini and/or summer squash
2 cups red and/or yellow cherry tomatoes, quatered
1/4 cup fresh basil leaves, torn
1/4-1/2 cup grated Parmesan cheese
2 Tbsp. chopped fresh basil or Italian parsley
1.Bring large pot of salted water to a boil. Stir in spaghetti. Cook 9-10 minutes, just until tender. Strain pasta, reserving 1 cup cooking liquid.
2.Meanwhile, in extra-large skillet combine olive oil, garlic and crushed red pepper. Cook over medium heat about 3 minutes, until garlic begins to soften. Do not let garlic brown. Stir in zucchini, squash, tomatoes and torn basil. Season with salt & pepper.
3.Reduce heat to low; stir pasta liquid and spaghetti into vegetables in skillet or large pot. Heat thoroughly. Sprinkle with Parmesan. Transfer to large serving bowl and sprinkle with chopped fresh basil or parsley. Makes 4-8 servings.