194/365 - Basil Chiffonade

I get to host our Ladies' Book Club meeting tonight, and I am making a simple bruschetta with fresh basil from my garden. But not just chopped basil, but Basil Chiffonade (that just sounds fancy, doesn't it?).

The technique: stack the basil leaves:

Then cut into strips.

Easy! And the strips of basil look so nice with the cubes of tomato.

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