I recently stopped by a greenhouse on my way to pick up my week’s groceries, with the kids in tow, of course. I love walking through the warm, fragrant greenhouses, even if I don’t have any plans for purchasing flowers. On this occasion we picked up a few beautiful basil plants to round out the herb garden.
When we got home, Little One was so excited about the plants. He would pick them up and gently pat the leaves. Then he’d run to his sandbox and try to plant it. He was happily playing and I was gleefully taking pictures when I turned my back for a second. And Little One kindly relieved my little basil plant of nearly all of its leaves!
I had planned to let my baby basil mature a bit before harvesting, but since Little One helped me harvest early, I got to enjoy my basil right away! The best news (besides the amazing sandwich that came out of this) is that my basil had just enough leaves to survive and it currently has some new growth and actually looks the healthiest out of the bunch…go figure!
Margherita Grilled Cheese
An Amy’s Cooking Adventures Original Recipe
2 slices 100% whole wheat bread
½ tomato, sliced, seeds removed
¼ cup shredded mozzarella cheese
4 basil leaves, sliced
8 pieces pepperoni (optional)
Butter or margarine
Heat a small non-stick skillet over medium-high heat.
Generously butter one side of each piece of bread. Stack the toppings on to the unbuttered side of one piece of the bread and place it in the hot skillet; top with the second slice of bread, buttered side up.
Once the bottom is browned (1-2 minutes), flip the sandwich and cook until the second side is browned and the cheese is melted.