Basil Cheese Snax

Basil leaves were once given as a token of love. Thomas Tusser, 1573, promoted this practice, claiming tat basil “… receives fresh life from being touched by a fair lady.” Italian girls wore basil in their hair to signal when they were ready to be kissed.

1 cup unsalted butter, softened
2 pound sharp cheddar cheese, grated
2 sprigs of fresh basil
2-1/2 cups unbleached all-purpose flour
1 teaspoon salt
1/4 teaspoon ground cayenne pepper
1 cups toasted pecans, finely chopped

Preheat oven to 375 F. Lightly grease a baking sheet. In a large bowl, cream softened butter and grated cheese together until smooth. In a mini-food processor, mince basil with 1/2 cup flour. Blend basil-flour and remaining flour, salt, and pepper with cheese mixture. Add pecans and incorporate thoroughly. Dig in with hands to make a smooth ball. Divide dough into 12 to 24 pieces, depending on size of Snax desired. Roll each piece into a ball. Place the balls on the prepared baking sheet and flatten. Bake until Snax are puffy and slightly firm. 15 to 11 minutes.

Basil Blush Sweet Fruit Vinaigrette

Basil Blush Sweet Fruit Vinaigrette
1/3 cup Basil blush Herb Vinegar
3/4 cup sugar
1-1/2 tablespoons Fleurs de Provence Seasoning
1 teaspoon salt
1 teaspoon dried mustard
1 green onion
1 cup canola oil

Combine vinegar, sugar, seasoning, salt mustard, and green onion in food processor or blender container. Process until well mixed. Add oil gradually, mixing well. Bottle and store in refrigerator.

Yields: 1 bottle

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