ALERT: Jury finds police officer not guilty in Henrico shooting
What’s on your ballot? See the 2016 General Election Voter Guide!

Light & tasty fare courtesy of Executive Chef Travis Brust

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chef Travis Brust, Executive Chef at Williamsburg Inn cooked up a zesty Fresh Tomato & Micro Basil-Chèvre Flatbread.  To help wash down that tasty dish, Chef Travis also mixed up a Gin Smash cocktail.  All ingredients are garden fresh from farm to fork.  For more information visit online at


Fresh Tomato and Micro Basil-Chèvre Flatbread


Serves 12 portions


For The Flatbread:


1/2 lb                      Pizza Dough (your favorite recipe or purchase at a grocer)
As needed             Olive oil for cooking
To Taste                Kosher Salt
To Taste                Black Pepper, fresh cracked





·         Divide the dough into 4 equal pieces and shape into a rectangular form ,¼ of an inch
·       Rub the dough lightly with olive oil and season with kosher salt and pepper
·         Grill the dough over a medium fire for about 2 minutes on each side, or till golden
·         Take the flatbreads from the grill and allow to rest




For the Spread:


1 Tbsp                    Olive Oil
1 each                    Shallot, peeled, cut ¼ inch dice
¼ cup                     Pinenuts, raw
2 each                    Small Green Tomatoes, ¼ inch dice on the outer flesh
8oz                         Fresh Goat Cheese
2 Tbsp                    Fresh Herbs, minced fine
To Taste                  Kosher Salt
To Taste                Black Pepper, fresh cracked






·         In a sauté pan over medium low heat, lightly sauté the shallots for one minute
·         Add the pinenuts and sauté till lightly golden
·         Remove from the heat and add the tomato for a few seconds while tossing
·         Place the mixture into a bowl and stir in the goat cheese and herbs till smooth
·         Season with kosher salt and cracked pepper




For the Baby Basil Salad:


1 cup                      Baby Basil Greens
1 cup                      Fresh Tomato, diced
1 Tbsp                    Olive oil
½ each                   Fresh Lemon
½ each                   Fresh Orange
To Taste                 Kosher Salt
To Taste                Black Pepper, fresh cracked





·         Toss the baby basil with a squeeze of lemon and orange juice and the basil oil puree
·         Season lightly


Gin Basil Smash


For the Gin Basil Smash:


2 Parts                    Hendrick’s Gin
1 Part                     Lemon Juice, Fresh Squeezed
½ Part                    Sugar
8 each                    Torn Basil Leaves





·         Muddle the basil gently, add the rest of the ingredients, shake hard over ice, strain over ice-filled rocks glass