Kick off 4th of July weekend with these 2 easy recipes
Anna Francese Gass, chef and cookbook author of "Heirloom Kitchen," joined "GMA" ahead of the holiday weekend two share a simple appetizer or salad as well as a sweet and simple summertime dessert.
Check out the recipes below for her riff on traditional caprese and a semi-homemade sweet treat below.
Eggplant caprese
Ingredients:
1 large eggplant
1 cup pesto
1 lb fresh mozzarella
2 large heirloom tomatoes
olive oil
balsamic glaze
basil for garnish
salt, pepper, evvo
Method
Slice eggplant into thin slices and grill on each side until marks form and the slice is tender.
Spread pesto on the bottom of an oval baking dish.
Slice tomatoes and mozzarella into thin slices.
Stack the eggplant, mozzarella, and tomato sideways into the pan to create two rows.
Drizzle with salt, pepper, evvo and glaze. Garnish with basil.
Tips
Eggplant can be grilled the day before. Assembly is quick and easy the day of.
If you don't like eggplant you could use any other of your favorite grilled veggies, zucchini, squash or peppers.
Use any leftover pesto to brush on grilled chicken or mix with some mayo for a sandwich spread or make a cold pasta salad with it.
Mini chocolate chip cookie sandwiches
Ingredients
24 mini chocolate chip cookies
2 cups jarred hot fudge
Gallon of your favorite ice cream
Sprinkles
Method
Spread hot fudge on the bottom of 12 cookies.
Place one small scoop of ice cream on top of those 12 cookies.
Cover with 12 remaining cookies to make sandwiches.
Press sprinkles into the sides.
Tips
Have fun with different kinds of cookies and ice cream flavors.
Use store bought cookies if you are low on time
Best made the day ahead so just grab them from the freezer when it's time for a cool and fun dessert.
Recipes reprinted courtesy of Anna Francese Gass.
