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.