Bruschetta

A simple snack or appetizer using 4 amazing ingredients: tomatoes, garlic, basil & olive oil! I love making bruschetta during the summer using my homegrown basil leaves & my dad's homegrown tomatoes! Recipe below. 

Time: 15 mins + 1 hour​ refrigeration time, serves 2

Ingredients: ​

• 4-5 plum tomatoes (or quantity of whatever tomatoes you prefer!) ​
• 2 teaspoons freshly chopped basil leaves (I grow the fine-leaf basil so I used more whole leaves) ​
• 1 garlic clove, chopped​
• 1 tablespoon extra virgin olive oil​
• ​1 teaspoon fine seasalt
• 1 teaspoon freshly ground black pepper​
• 1 baguette sliced diagonally for serving ​

​Recipe:

1. ​Dice the tomatoes or just chop them into bite-sized pieces. Put them in a bowl.
2. Add the ​chopped basil & garlic.  drizzle the olive oil over the mixture then sprinkle on the salt & black pepper. 
3. Cover the bowl with clear plastic wrap and refrigerate for 1 hour so the flavors incorporate. ​
4. ​Spoon the mixture onto piece of lightly toasted baguette & enjoy! 

Fried Green Tomatoes

One of my fave appetizers, side dishes, or snacks in the summer! Save those green tomatoes at the end of the summer & make use of them with this 15 minute recipe. You won't regret it, fried green tomatoes are so delicious & easy to make! 

Time: 15-20 mins depending how many you're making, this recipe serves 2-3 ppl

Ingredients:  

• 2-3 large green tomatoes 
• 1 cup all purpose flour  
• 1 tablespoon fine sea salt  
• 1 tablespoon black pepper
• 1 cup panko or Goya corn meal
• 1/4 cup milk (I used lactaid)
• 1/2 cup vegetable oil or sunflower oil
• Optional: 1 teaspoon grated asiago cheese as a garnish 

Recipe: 

1. Cut the tomatoes into even slices, about 1/2 inch. You don't want them too thick or they'll be still raw on the inside when you fry them.  
2. Heat the vegetable or sunflower oil to medium heat in a frying pan.  
3. Get 3 small bowls. Put the flour, salt & pepper in one bowl, milk in another bowl, & the panko or cornmeal in the third bowl.  Season all 3 bowls with salt & pepper.
4. Dip the tomatoes one by one into the flour bowl first, then the milk, then the panko or cornmeal.  
5. Fry until golden brown on each side (about 2-3 mins).
6. Drain on a paper towel then serve with your favorite dressing or spicy mayo!  Also goes well with ranch. 

Hint: I sprinkled the tops with freshly grated Asiago cheese to complete the taste & give it a fancy look! 

Dijon Shrimp Kebabs

Summer is here! Time to whip out all the BBQ recipes & get to grillin!  Enjoy this super easy & fast shrimp kebab recipe.  ​

​Time: 20 mins + marinade time​

Ingredients: ​

• 1 pack jumbo shrimp (peeled & deveined) ​
• 1/2 cup Dijon mustard ​
• 1 tablespoon salt​
• ​1 tablespoon black pepper
• 1.5 teaspoon olive oil ​
• 1 teaspoon white vinegar​
• 1 teaspoon lemon juice​

​Recipe:

1. ​Rinse the shrimp with cold water & lemon juice. 
2. Put the shrimp in a large freezer bag, pour all seasonings on top of it. ​
3. Seal the freezer bag tightly ensuring little to no air inside, then mix the shrimp around the marinade until all the shrimp is evenly coated. 
4. ​If you have time, let the shrimp marinade for at least 2 hours in the fridge. 
5. Slide the shrimp onto skewers if desired (soak the skewers for 30 mins prior in water). ​Add vegetables as desired.
6. ​Grill on medium heat until the shrimp is cooked through (~5 mins), turning so the shrimp is cooked on both sides. 

Garlic Chili Hummus

Who else is obsessed with hummus? I usually settle for store-bought hummus but I wanted to experiment with different flavors & create a homemade version.  So easy & so healthy for you! 

Time: 10 mins  

Ingredients: 

• 1 can chickpeas  
• 3 cloves garlic
• 1 teaspoon chili paste (I used Sambal Oelek from the Asian aisle!)
• 1 teaspoon salt
• 1 teaspoon tahini sauce
• 1 teaspoon black pepper  
• 2-3 tablespoons olive oil  
• Juice of half a lemon  

Recipe: 

1. Open the can of chickpeas & rinse them in a strainer.
2. Put all ingredients except the olive oil into a food processor (careful when juicing the lemon to not let seeds into the mix!)
3. Pulse until smooth. 
4. Drizzle 1 tablespoon of the olive oil into the food processor then pulse for another 15 seconds.  
5. Scoop the hummus into a serving dish & drizzle with the remaining olive oil.  

Lobster Dinner

Feeling quite proud of my fast, DIY lobster dinner!  It's perfect when you crave fancy food & you're on a budget!  This lobstah dinnah is decadent, filling & won't make you feel guilty afterwords!  The best part?  You can get these live lobsters at Hong Kong Mart in Chinatown for $9.99/lb!! #greatdeal

Time: 1 hour

Ingredients:

• 2 live lobsters (~ 1.5 lbs)
• 1 tablespoon minced garlic
• 1 tablespoon ground coriander
• 1 tablespoon dried parsley
• 1 teaspoon smoked paprika + additional for the corn if you like
• 1 whole lemon
• Salt for boiling the lobster
• Baguette to eat the lobster with (optional)
• 2 whole ears of corn, shucked

Recipe:

1. Bring a large pot with water & salt to a boil (make sure it's large enough to fit each lobster completely submerged in water).
2. Squeeze 1/2 the lemon juice in the water & add the garlic, paprika, coriander, and parsley. 
3. Cut the rubber bands off the claws and add lobsters to the boiling water.
4. Cook lobsters for about 11-12 mins depending on their size.
5. When the second lobster goes in, wait 5 minutes before adding the corn.
6. Use tongs to remove the lobsters and corn, set the corn aside in a plate
7. Mix the melted butter, parsley & 1 teaspoon lemon juice together to create a sauce for the lobster meat.
8. Carefully remove the lobster meat from the shell (there are several fun YouTube videos to help you with this! This is one of my faves: https://youtu.be/UuaXRqfhlcs)
9. Plate the lobster meat with the corn and serve with the butter sauce & the baguette.  Enjoy! 

Chickpea Wrap

Another quick meal for Meatless Monday!   Seasoned chickpeas in a spinach wrap with spinach leaves and mango chutney = YUM! 

Time: 20 mins

Ingredients:

• 1 can chickpeas
• 1 tablespoon taco seasoning
• 2 spinach wraps
• 1 tablespoon mango chutney
• 2 handfuls spinach leaves

Recipe: 

1. Open the can of chickpeas - rinse thoroughly.  
2. In a medium frying pan, add chickpeas and taco seasoning - stir occasionally for about 3 minutes or until the chickpeas are warm.
3. Lay out the spinach wraps and add the real spinach leaves or toppings of your choice. 
4. Scoop the chickpeas in the middle of each wrap. 
5. Pour mango chutney over both of them, wrap like a burrito and enjoy! 

Coriander Tuna Steaks with Tomato Cucumber Jalapeño Salad

Trying to eat more fish & veggies this summer?  Tuna steaks are fantastic when seasoned and cooked properly.  They also have a really meaty flavor and texture that makes you forget you're eating fish!  And the best part: this whole meal is done in less than 30 minutes!! Try this recipe with a fresh tomato salad (recipe also below for the salad). 

Time: 30 mins

Ingredients:

Tuna:

• 2 tuna steaks
• 1.5 teaspoons salt
• 1.5 teaspoon black pepper
• 1.5 teaspoons coriander powder
• ~3 tablespoons of olive oil

Tomato Salad:

• 10-12 grape tomatoes
• 1 English cucumber (these are smaller and skinnier than regular cucumbers)
• 1/2 jalapeño
• 1/2 teaspoon salt
• 1/2 teaspoon fresh lemon juice
• 1 teaspoon balsamic vinegar

Recipe:

1. Cut the tomatoes in half (or whatever shape you prefer)
2. Slice the cucumbers into small rounds
3. Slice the jalapeño along the middle (long-ways) and remove the membranes and seeds.  Dice it.
4. Combine the tomatoes, cucumbers, and jalapeños in a bowl.  Sprinkle the salt, lemon juice, and balsamic vinegar on top and mix the ingredients lightly so they are well coated.  
5. Scoop some of the salad onto each plate and set aside.
6. Mix the coriander powder, black pepper, and salt together and coat each side of the tuna steaks.  
7. Pour olive oil over the tuna steaks on both sides, and 1 teaspoon in the frying pan.
8. Heat the frying pan to medium heat, then place one of the steaks down on top of the olive oil.  Let cook on each side for no more than 1 minute.
9. Repeat for the other steak.  FYI, when you remove them from the pan you'll want to coat with olive oil again because the tuna will dry out fast. 
10. Serve with the tomato salad and enjoy! 

Endives with Green Apple & Brie

Pressed for time and guests are on their way?  Have no fear!  Here's a crispy, fresh appetizer or snack that will take less than 10 minutes to make!  I fancied it up by shaping it into a flower for a bright spring look. 

Because of their fresh crunch, endives are a great substitute for crackers and are much healthier.  I used a purple endive for my "spring flower" creation and paired it with brie, green apple, almond slices, honey and cracked black pepper - the combination of flavors is intense & delicious!

Time: Less than 10 mins

Ingredients:

• 1 green apple
• 1 endive (green or purple, your choice)
• About 2 tablespoons honey
• 1-2 tablespoons almond slices (tip: buy these pre-sliced)
• 1-2 slices of brie
• Cracked black pepper (optional)

Recipe:

1. Wash the endive and pull the leaves off one by one so you can fill them.  Make sure any excess water is wiped off with a paper towel.  I formed mine into a flower shape for a fun, spring look!
2. Cut the apple into small slices and place them into the endive leaves.
3. Cut the brie into smaller pieces and add them either on top of or next to the apple pieces.
4. Sprinkle the almond slices, drizzle the honey, and crack the black pepper over the entire dish. 
5. Serve as an appetizer or healthy snack - enjoy! 

Mushroom & Black Bean Tacos

Another healthy, fast, delicious veggie meal!  These mushroom and black bean tacos are super easy and you can use whatever toppings you have on hand. 

Time: 20 mins

Ingredients:

• Corn taco shells
• Sliced portobello mushrooms
• Diced tomatoes
• Diced green chili peppers
• 1 can black beans
• Shredded cheese or queso fresco 
• Sour cream (if desired)
• Salt/pepper as desired
• 1 tablespoon ground cumin & chili powder (or you can use a taco seasoning packet)

Recipe:

1. Heat the beans on low with the ground cumin and chili powder in a medium skillet.  Set aside
2. Cook the sliced mushrooms in the same skillet until cooked through. 
3. Heat the tortillas in an oven on 425 for 3 mins or until warm.  If you heat these too long they will get hard.
4. Spoon some of the black beans in the center of each tortilla, add the mushrooms and other toppings. 
5. Enjoy!

Kale & Butternut Squash Salad

Super food = super delicious!  I'm trying to find ways to replace meat with something "meaty" that will keep me fuller, longer.  Butternut squash is perfect for this!  Toppings can be substituted for whatever you have on hand, the possibilities are endless. 

Time: 30

Ingredients:

• 1 handful chopped kale (or kale salad with cabbage & carrots)
• 1 cup diced butternut squash (I bought mine already diced from Shoprite!)
• 1/2 cup crumbled feta cheese
• 1 tablespoon sliced black olives
• 1 tablespoon sliced pepperoncinis
• 3-4 grape tomatoes
• 2 teaspoons olive oil
• Salt/pepper to taste

Recipe:

1. Roast the diced butternut squash with 1 teaspoon of olive oil, salt and pepper on 375 degrees for about 30 mins.  Depending on the size of your dices, this could take more or less time.
2. While your squash is roasting, you can prepare the rest of the salad.  Throw all remaining ingredients (including the remaining teaspoon of olive oil and salt/pepper) into a small/medium basin and toss to combine. 
3. Once the squash is roasted - let it cool completely so that it doesn't wilt the kale when added to the salad. 

Serving suggestion:  Put the salad mixture on your plate or bowl first, then top with the cooled squash.  Enjoy! 

Mushroom and Kale Quesadilla

Mushrooms are a fantastic way to add a "meaty" element to vegetarian food.  I put them in these healthy whole-wheat roll ups with kale, shredded white cheddar cheese, and diced chili peppers (for a kick) and voila!  a delicious, filling meal for lunch.   I paired this with my creamy tomato soup for a satisfying dinner meal. 

Time: 30 mins

Ingredients:

• 2 whole wheat roll up wraps
• 4-5 mushrooms, washed and sliced 
• 1 teaspoon smoked paprika
• 1 teaspoon butter
• 1-2 sliced chili peppers 
• 1 handful kale
• 1 cup grated white cheddar cheese
• 1 spoon sour cream

Recipe:

1. Use a frying pan to cook the mushroom slices in with the butter and smoked paprika.  Once they're cooked through, set aside in a bowl.
2. Spray the frying pan with cooking spray and set it to medium heat.  Place one of the roll ups flat into the pan. 
3. Sprinkle a handful of the grated cheese on one side of the roll up.  Then, you'll need to work fast so it doesn't burn. 
4. Sprinkle some of the mushrooms, kale, and chili peppers on top of the cheese.  Then, add another handful of cheese and fold the other end of the roll up over the filling.  
5. Press down with a spatula, then flip it over completely so the other side gets heated. 
6. Place the quesadilla on a plate, and repeat the above steps for the second quesadilla.  
7. Use a pizza cutter to cut the quesadilla into 4 triangular pieces.  Dollop with sour cream, salsa, or whatever toppings you like, and enjoy!

Chickpea Quinoa Cilantro Salad

Who's doing Meatless Monday's??   Add this to your lunch menu!  It's a fast salad that you can make the night before and bring to lunch.  You can play around with ingredients/spices but the best part is, it tastes great cold or hot!   We love versatile lunches!  

Time: 25 mins

Ingredients:

• 1 cup quinoa (organic whole grain preferred!)
• 1 can chickpeas
• 2 Garden Burger veggie burgers
• 1 handful fresh cilantro
• Salt & pepper to taste
• Grape or cherry tomatoes (optional)
• 1 teaspoon olive oil

Recipe:

1. Make quinoa according to instructions on your packet.  Flavor with salt & pepper.
2. Strain and wash the can of chickpeas - also season with salt & pepper.
3. Use a knife to cut your veggie burgers into bite-sized pieces (while they're still semi-frozen).
4. In a medium frying pan, pan-fry the veggie burger pieces until golden brown (I sprayed a little cooking spray in the pan first, so I didn't have to use any extra oil). 
5. In a large bowl, mix all ingredients together until well-combined.  Drizzle olive oil over the mixture and toss lightly.  Enjoy! 

Baked Spicy Dry Rub Wings

Juicy, crispy, spicy & EASY! These wings will be a hit at any party or as an appetizer for dinner... or have them as a light snack. The best part? They're baked, not fried! 

Time: 1.5 hours total

Ingredients:  

• 1 pack Purdue wingettes
• 1 tablespoon salt
• 1 tablespoon smoked paprika 
• 1 tablespoon black pepper  
• 1 tablespoon onion powder  
• 1 tablespoon garlic powder
• 1 tablespoon cumin powder 
• 1 tablespoon chili powder  
• 1 teaspoon dried thyme  
• 1 tablespoon ancho chili (finely chopped)  

Recipe:  

1. Bring 3 cups of water to boil in a large pot. 
2. Add garlic powder & onion powder - stir & add wings. 
3. Boil for about 15 - 20 mins, not completely cooked through.  
4. Preheat the oven to 375.  
5. Line a cookie sheet with aluminum foil. Then, put a wire rack on top of it. Spray the wire rack with cooking spray. 
6. Strain the chicken wings & use tongs to place them evenly on the wire rack.  
7. Bake on 375 for 40-45 mins or until golden brown, cooked through. 
8. Use a small bowl to mix all of the remaining spices together.  
9. Take the wings out of the oven & dip each of them in the spice rub one by one. You want to roll them around so they're coated evenly. 
10. Serve alone or with your favorite dip! 

Guacamole

Looking for a healthy homemade game day snack? Try my guacamole recipe!  It taste so fresh & takes 10 mins to put together. Your guests will be so impressed!  

Time: 10 mins - serves 4

Ingredients:

• 2 ripe avocados
• 2 green chili peppers
• 2 slices of tomat
• 1 slice red onion
• Juice of 1 lime
• 1 teaspoon salt
• 1 handful fresh cilantro

Recipe:

1. Cut the avocados in half & scoop the flesh into a bowl. Squeeze the lime juice over it. 
2. Mash the avocado with a fork until almost smooth. 
3. Dice the onion slice, the tomato slices, & the chili peppers, nd roughly chop the cilantro leaves. 
4. Mix all ingredients into the avocado mixture along with the salt.
5. Serve with multigrain tortilla chips & enjoy!

Herb & Goat Cheese-Crusted Rack of Lamb

An easy way to dress up lamb. I paired this with a fresh baby arugula-beet salad. It tastes phenomenal!  

Time: 1.5 - 2 hrs 

Ingredients: 

• 1 rack of lamb  
• 3 cloves of garlic, minced  
• 1 tablespoon dried oregano  
• 1 tablespoon ground cumin  
• 1 teaspoon dried rosemary
• 1 tablespoon olive oil  
• 1.5 teaspoons salt  
• 2 pinches black pepper  
• 1/2 log goat cheese  
• 2 tablespoons breadcrumbs or crushed croutons

Recipe:  

1. Trim the fat off the rack (leave some for flavor).
2. Coat the rack with the olive oil.  
3. Add all spices & rub into the meat.  
4. Sear the meat in a hot frying pan for 5 mins on each side. 
5. Put it in a 425 degree oven for 20 minutes.  
6. Take the rack out of the oven & coat it with the goat cheese & breadcrumbs. Put it back in the oven for 15 mins.
7. Hint: If you want the meat to be less rare, leave it in for 30-40 mins before coating with the goat cheese.
8. Enjoy!  

Ground Chicken Lettuce Wraps

Too busy to make lunch?  Here's a 20 min meal that you can make the night before!  It's healthy, delicious - and fast!  This also works great for dinner or as an appetizer if you cut the lettuce into smaller pieces.  Also, you can get creative with your seasonings and toppings!

Time: 20 mins

Ingredients:

• 1 pack ground chicken
• 2 teaspoons salt
• 1 tablespoon black pepper
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 teaspoon ground cinnamon
• 1 tablespoon sour cream (optional)
• 6 leaves of romaine lettuce

Recipe: 

1. In a medium frying pan, mix the ground chicken and all of the above spices. 
2. Let simmer until the meat is cooked through - using your pot spoon to break it up into bite-sized pieces.
3. Wash the lettuce and lay it out to dry thoroughly on paper towel. 
4. Once the meat is finished cooking - let it cool to room temperature. 
5. Fill the lettuce with a few spoons of the meat mixture.  You can add shredded cheese if you like.
6. Top with sour cream (optional) and enjoy! 

Creamy Tomato Soup

Snowed in? Try this creamy tomato soup for dinner with my roasted eggplant pizza!! Search the blog for "Roasted Eggplant Flatbread Pizza". Both so easy & so delicious!!  

Time: 1 hour

Ingredients:  

• 2 cans of Amy's Organic Cream of Tomato soup  
• 1.5 tablespoons heavy cream, at room temperature  
• 1 tablespoon dried basil  
• 1 teaspoon sea salt (or to taste)  
• 1 tablespoon black pepper (or to taste)
• 1 rind Parmesan cheese (optional)  

Recipe:  

1. In a medium sauce pan, pour both cans of soup, basil, salt & black pepper to a boil. 
2. Lower the heat all the way to low & add the heavy cream.
3. After the heavy cream is incorporated, add the Parmesan rind & stir.   
4. Leave the heat on low so the flavor from the Parmesan rind & all the other spices can set in.  
5. Serve hot & enjoy! This goes great with my eggplant pizza!! Search the blog for "roasted eggplant pizza". 

Roasted Chicken

This was my first time roasting a chicken!  I'm excited with the way it came out, recipe below! 

Time: 2 hrs 

Ingredients:  

• 1 young chicken - 4-5lbs
• 1/2 bulb fennel
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon dried thyme  
• 2 tablespoons butter or Smart Balance  
• 1 handful fresh fennel leaves  
• 5 cloves of fresh garlic  
• Zest of 1 lemon  
• 3 slices of lemon  
• 1 tablespoon olive oil  

Recipe:  

1. Dice the fennel & smash 4 of the cloves of garlic. Slice the lemon. Set aside.
2. Mix 1 tablespoon of butter with the lemon zest, & add the remaining garlic clove, minced.
3. Rub outside the whole chicken with the lemon slices.
4. Stuff inside the cavity with the diced fennel, smashed garlic cloves & lemon slices.  Add the remaining tablespoon of butter inside. 
5. Use a piece of cooking string to tie the legs together, and the wings if needed.  
6. Place your fingers under the skin of the chicken, pull up gently so there's a gap between the skin & the flesh. Start adding chunks of the butter mixture & press it down so it's evenly coated under the skin.  
7. Turn the chicken over & do the same to the other side of skin.  
8. Sprinkle the salt & pepper on both sides, then the dry thyme & fresh fennel leaves.  
9. Coat with olive oil on the top. 
10. Roast on 400 degrees F for 1 hour, then turn it over & roast for another 30 mins.  
11. So that the skin on top of the chicken is crispy, turn the oven off & flip the chicken over, putting it back in the oven for 5 mins.  
12. Cut & serve!

I ate this with my homemade mustard sauce - it was delish! Just take 2 tablespoons of sour cream, add in 1 tablespoon of spicy mustard & 1 teaspoon honey. Mix & enjoy!  

Broccoli Cheddar Soup

Broccoli Cheddar soup is one of my faves.  It is perfect for my Meatless Monday's - I would get it from Panera or Au Bon Pain - until I found out they use chicken stock in the base!  No more Panera or Au Bon Pain for me (at least on Monday's!).  Here's a vegetarian version I came up with - it's easy & delish! 

Time: 45 mins total

Ingredients:

• 1.5 cups chopped broccoli (I got these frozen, and chopped them finer)
• 2 cups low sodium vegetable broth
• 2 cups milk (can use lactaid)
• 1/4 white onion, finely chopped
• 2-3 cloves chopped fresh garlic
• 1-2 teaspoons sea salt
• 1 tablespoon black pepper
• 2 cups shredded sharp cheddar cheese
• 1 handful diced or shredded carrots 
• 1 tablespoon vegetable oil or butter
• 1/4 cup all purpose flour  
• 1-2 pinches of smoked paprika (optional) 

Recipe:

1. Heat the chopped onion, carrots and garlic in a pot with the butter or oil for 2-3 mins on medium heat.
2. Add the flour, seasonings & broccoli. Stir to combine. 
3. Stir in vegetable broth and milk and bring to a boil - then reduce the heat to medium-low.
4. Let simmer for 5 - 7 mins before slowly adding the cheddar cheese (keep stirring so it melts & doesn't clump).
5. Sprinkle on paprika if desired - and serve!  

This recipe yields 3-4 adult-sized servings. 

Stuffed Cabbage

Cutting out carbs for the new year?  Have no fear, stuffed cabbage is here!   You can still enjoy a delicious meal and be full - without feeling guilty after.  This recipe (inspired by my aunt!) is easy and delicious and can serve as an appetizer, side dish or a meal by itself.

Time: 40 mins, serves 5

Ingredients:

• 1 pk. ground meat (of choice)
• 1 teaspoon dried thyme
• 1 medium onion- finely chopped
• 2 clove garlic (minced)
• 4-6 tablespoons cooked brown rice (can substitute quinoa or any other grain)
• 1/4 cup marinara sauce
• 10 cabbage leaves
• 3 tablespoons olive oil
• Salt & pepper to taste
• Fresh basil leaves (optional)

Recipe:

1. Blanch cabbage leaves in boiling water for about 3 minutes then drain them and set them aside to dry completely.
2. Heat 2 tablespoons olive oil in medium sauce pan, then add the package of ground meat, salt and pepper. After meat is no longer pink, add onion, thyme, and cooked rice.  Sautée for about 5 minutes.
3. Add appropriate amount of ground meat and rice mixture to cabbage leaves (amount depends on the size of the leaf, careful not to over-stuff them) then roll them closed.
4. Spread 2-4 tablespoons of marinara sauce on the bottom of a 13x9" Pyrex container, then add stuffed cabbage rolls, the sealed side facing down in the pan.
5. Add the remaining red sauce on top of stuffed cabbages - garnish with fresh basil leaves if desired.
6. Bake at 375 degrees for 10-15 minutes.
7. Enjoy!

Tip: if you are allergic to tomatoes or don't like them, you can always enjoy a crispy no-bake version without the sauce! Still delicious.