It’s harvest season, and as I jar salsa, grill triple decker sandwiches, freeze quiches, and gorge on chocolate zucchini cake, my mind is clearly only capable of thinking one thought: “what will I do with ______ from the garden?”
I thought of doing a savory trifle with fresh tomatoes, basil and homemade biscuits, and couldn’t really let the idea rest. So here you have it: I diced some tomatoes and whipped up some chevre until it was nice and soft. I whizzed up some pesto in the blender, following this basic recipe. By the time I was finished doing that, I was pulling fresh, hot biscuits out of the oven. Make these ones, but without the cheese. Or, actually, with the cheese. That would be fantastic.
This was just a simple lunch for my hubby and I while the little one had her nap, so rather than using a large trifle bowl, I layered crumbled biscuits, dobbed pesto and goat cheese, and piled lightly salted tomatoes into wine glasses. They turned out to be a really fun and unique way to eat fresh garden tomatoes and basil.
And pretty too!