Cooking for Zo

Taste Level: VG
Cost: $20 and under
Serves: 2
Prep Time: 10-15 min.
Cook Time: 5-10 min.
Difficulty: 1

These are a great side to a light summer lunch or dinner such as grilled salmon. They are also great as an "on the go snack" or light lunch. I made these because we needed something to use more than a little Goat cheese we purchased at Costco. It was a great deal it was just more than we needed. I was trying to figure out how to use it all, and when I start to think about Goat cheese I always think of Greece. Sure it does not make since that I only think of Greece but what do I think that does make sense? I was trying to imagine what the ancient Greeks would have had as a snack and this is what I came up with. I went searching on the web to find out if there was a snack like this and if so what it was called... Come to find out goat cheese stuffed basil leaves are really quite common?!? I should have gone with my original spinach stuffed leaves idea but that is for another more original time (plus it is probably common as well.)

Ingredients:
6 large basil leaves
1/4 cup goat cheese
1/2-1/3 cup red bell pepper (chopped)
1/2 of a fresh limes juice
1 tbsp pine nuts
fresh crack pepper (to taste)
1 tbsp olive oil
1 clove garlic (optional, minced)

Toasted pine nuts in oven at 350 degrees for 5-10 minutes or until golden.

While pine nuts are toasting mix red bell pepper, goat cheese, lime juice (and garlic if using) in a medium bowl. Stuff leaves evenly with mixture.

Top with the toasted pine nuts and lightly drizzle with olive oil. Enjoy!