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Light & tasty fare courtesy of Executive Chef Travis Brust

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



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