Yesterday I pinched off a few tops off my sweet basil plant. I stood there for several seconds just smelling the leaves. Ah! The aroma of this herb is highly invigorating! My chef husband (now deceased) used to make a bruschetta with fresh minced basil and cilantro. He would roll the basil leaves and slice into a chiffonade and then sprinkle minced cilantro with the thin basil strips over the toasted bruschetta. The sweet, pungent scent would fill the kitchen as he sliced.
Basil essential oil (ocimum basilicum) has a very high odor intensity. The oil boasts a laundry list of medicinal, physical and emotional benefits. One of the physical benefits is its anti-spasmodic, digestive properties… much like peppermint. Other uses suggest it is effective against respiratory ailments such as bronchitis and asthma, coughs and flu. It has been used as a skin toner and in hair products for reducing hair loss.
Some of its emotional benefits include calming nervous tension, anxiety and hysteria. Women suffering from PMS moodiness would find basil essential oil beneficial. If you have to burn the midnight oil studying for an exam or working late, an inhaler soaked with a basil blend or added to a diffuser would help fight off mental fatigue and boost concentration, not to mention stave off pre-test jitters. Where was this oil when I needed it in school?
Basil played an important role for many ancient civilizations in their burial rituals. Many believed it would aid the soul in its passage to the spiritual world. A sprig of basil placed in the hands of the deceased was like a one way ticket into heaven. But for me, I just like it on my bruschetta, with a frosted mug of ice cold beer…now that’s heaven on earth!
BRUSCHETTA RECIPE
Ingredients
Baquette bread (day old is fine)
Chopped fresh tomatoes
Shredded mozzarella cheese or jack cheese
Extra Virgin Olive Oil
Garlic powder, salt, pepper
Fresh minced basil and cilantro
DIRECTIONS
Pre- heat oven to 350 degrees
Slice baquette bread into rounds and place on a baking sheet
Brush bread lightly with Extra Virgin Olive Oil
Sprinkle shredded mozzarella cheese and top with a tablespoon of chopped tomatoes
Sprinkle dried garlic powder, salt and pepper
Toast in oven until lightly browned and cheese is melted and bubbling
Remove from oven and place on serving platter
Sprinkle with the basil and minced cilantro
Enjoy!
May 26th, 2010 at 12:36 pm
Sounds delicious, I cannot wait to give it a try (especially when I can use my home grown vegetables and herbs for the recipe)!
May 26th, 2010 at 7:59 pm
It’s a really easy appetizer and low cost too. Your friends will love it when you have your wine tasting parties.