The Zimbabwean Gardener Issue 3 Summer 2012

Recipes for summer Fresh tomato and basil bruschetta Parmesan and grape bites Serves 4 Difficulty Time 15 mins Ingredients 1 French loaf Ripe red cherry tomatoes Garlic 1 tsp balsamic vinegar Extra virgin olive oil 8 fresh basil leaves chopped up Salt and pepper Method • Preheat the grill on a medium heat. • Slice up the French loaf diagonally, drizzle with olive oil and sprinkle with a little salt. • Grill both sides of the sliced French loaf. • While hot, rub one side with a slice of cut garlic for flavour. • Chop up the cherry tomatoes and season with salt and pepper. Spoon them on to the toasted slices. • Sprinkle the chopped basil over the tomatoes and then drizzle with balsamic vinegar. • Serve immediately. A delicious canapé done in the blink of an eye! 34 Ingredients Toothpicks Fresh green seedless grapes Mature parmesan cheese A small sprig of rosemary Olive oil Salt and pepper Serves 4 Difficulty Time 15 mins Method • Cut the parmesan into cubes. • Wash your grapes and place on top of the parmesan cubes, and then pierce with a tooth pick to make a little tower. • Put the rosemary into a pestle and mortar and bash up with a little salt and pepper. Add a few glugs of olive oil into it and mix. • Arrange the grape and parmesan toothpicks onto a serving board. Drizzle with the r

The Zimbabwean Gardener Issue 3 Summer 2012 | Page 34