BLACKBERRY AND BASIL CROSTATA


HERBED EGG SALAD SANDWICHES


This free-form tart is an effortless yet elegant dessert—great for entertaining! Serve it with vanilla ice cream to take it to the next level.


PREP TIME 10 MIN. – COOK TIME 25 MIN. READY IN 35 MIN. + COOLING TIME – SERVINGS 8


¼ cup loosely packed basil leaves, plus more for garnish 3 (6 oz) pkgs blackberries 4 tbsp sugar, divided


¼ cup almond paste 2 tbsp butter, softened 2 large eggs 1 refrigerated ready- to-bake pie crust


STEP 1 Preheat oven to 400°F. Thinly slice the basil. In a medium bowl, gently combine the basil, blackberries, and 2 tbsp sugar. STEP 2 With a hand mixer or stand mixer, beat the almond paste, remaining 2 tbsp sugar, and butter until smooth. Add the eggs, 1 at a time, beating until smooth. STEP 3 Unroll pie crust onto parchment-lined rimmed baking sheet. Spread almond paste mixture onto center of crust, spreading until 2½ inches from edge. Top with blackberry mixture. Fold crust edges over filling. Bake 20–25 min., until crust is golden brown. Let cool 10 min. before serving. Garnish with additional basil, if desired.


Tip Make sure not to confuse almond paste and marzipan, which are both almond-based but with


very different consistencies.


Per serving: 259 calories, 14g fat, 5g saturated fat, 71mg cholesterol, 143mg sodium, 30g carbohydrate, 4g fiber, 12g sugar, 5g protein


A pop of lemon zest and loads of earthy basil give this homemade classic a sophisticated upgrade.


PREP TIME 12 MIN. – COOK TIME 3 MIN. READY IN 15 MIN. – SERVINGS 4


1 medium stalk celery ¼ cup loosely packed basil leaves 1 small lemon


1∕3 cup light mayonnaise


2 tsp Dijon mustard 8 hard-boiled eggs 8 slices whole wheat bread, lightly toasted 4 leaves butter lettuce


Almond paste


This rich, nutty paste isn’t as sweet as


marzipan, but it does contain sugar and is used to flavor cakes,


pies, and cookies. Find it in the baking aisle.


STEP 1 Thinly slice the celery and finely chop the basil. From the lemon, grate ½ tsp zest and squeeze 2 tsp juice. Add to a medium bowl along with the mayonnaise and mustard. Season with salt and pepper. Fold in celery and basil. STEP 2 Peel and chop the eggs. Add to bowl with mayonnaise mixture. Stir to combine. STEP 3 Divide the lettuce among 4 slices of the bread and top with egg salad. Top with remaining bread and serve.


Per serving: 368 calories, 17g fat, 5g saturated fat, 435mg cholesterol, 681mg sodium, 32g carbohydrate, 5g fiber, 3g sugar, 22g protein


www.savoryonline.com | June 2019 49


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