Tag: puff pastry

Fig and Blue Cheese Tart – Simply Scratch
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This Fig and Blue Cheese Tart is simple, elegant and flavorful. Puff pastry is topped with fresh figs, sprinkled with blue cheese, fresh rosemary and drizzled with honey before baking. Serve drizzled with balsamic glaze and a sprinkle of coarse flaky salt. Yields 9 servings.

Some ingredients are just so perfect together.

Like in this fig and blue cheese tart! Puff pastry is the foundation to this appetizer and it’s buttery, flaky and melt in your mouth texture collaborates well with juicy figs, funky blue cheese, the herbaceous pop of fresh rosemary, sweet honey and rich, sweet and tangy balsamic glaze.

Truthfully, this could be an appetizer, stunning. brunch option or meatless main served alongside a peppery arugula salad perhaps. Either way, it’s impressive, delicious and most importantly, easy!

Prepare to fall in love!

To Make This Fig and Blue Cheese Tart You Will Need:
- puff pastry – I used store-bought but I’ve been testing a from scratch recipe.
- flour – Used for lightly dusting a clean work surface.
- olive oil – For brushing edges of pastry.
- fresh figs – Use any figs you like.
- kosher salt – Enhances the flavors of this tar.
- honey – Lends a touch of sweetness.
- blue cheese – I use a wedge of dansk (Danish) blue cheese and crumble it myself.
- rosemary (fresh) – Adds a pine-like or woodsy flavor.
- balsamic glaze – Use homemade or store-bought.
- coarse flaky salt – Lends pops of additional flavor and crunchy texture.
- freshly ground black pepper – This adds distinct bite and flavor.
Preheat your oven to 400°F (or 200°C).

Set your puff pastry out to thaw for 25 to 30 minutes. Then on a lightly floured surface roll the puff pastry out to 14 inches long by 12 inches wide and 1/4-inch thick – or there about.

Transfer the rolled out dough to a parchment lined rimmed baking sheet. Fold the edges of the dough to create a dam.

Brush the edge with olive oil.

Trim off the stems for 1 pound fresh figs and cut in half.

Arrange the figs, cut-side facing up on the dough and sprinkle with kosher salt.

Drizzle with honey and sprinkle with 1/3 cup crumbled blue cheese and roughly 2 tablespoons rosemary that has been stripped from the stem.

Bake on the middle rack of your preheated oven until crispy – about 18 to 20 minutes, OR until golden brown.

Let cool 10 minutes before drizzling with balsamic glaze and sprinkle with coarse flaky salt, like Maldon and freshly ground black pepper. You can also add a little more fresh rosemary if desired.

Slice into 9 pieces and serve.

Click here for more puff pastry recipes!

Enjoy! And if you give this Fig and Blue Cheese Tart recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 9 servings

Fig and Blue Cheese Tart

This Fig and Blue Cheese Tart is simple, elegant and flavorful. Puff pastry is topped with fresh figs, sprinkled with blue cheese, fresh rosemary and drizzled with honey before baking. Serve drizzled with balsamic glaze and a sprinkle of coarse flaky salt.

Prep Time: 15 minutes

Cook Time: 20 minutes

Cool Time: 10 hours

Total Time: 10 hours 35 minutes

1 sheet puff pastry, set out to thaw 25 to 30 minutes

1 pound fresh figs, stems trimmed and discarded, figs cut in half vertically

2 pinches kosher salt

2 tablespoons honey

1/3 cup crumbled blue cheese

2 tablespoons fresh rosemary leaves

2 tablespoons balsamic glaze, more or less to taste

flakey sea salt, for serving

freshly ground black pepper, for serving

Preheat your oven to 400°F (or 200°C).Set your puff pastry out to thaw for 25 to 30 minutes. Then on a lightly floured surface roll the puff pastry out to 14 inches long by 12 inches wide and 1/4-inch thick – or there about.

Transfer the rolled out dough to a parchment lined rimmed baking sheet. Fold the edges to create a dam. Then brush the edge with olive oil.

Arrange the figs, cut-side facing up on the dough and sprinkle with kosher salt. Drizzle with honey and sprinkle with 1/3 cup crumbled blue cheese and roughly 2 tablespoons rosemary that has been stripped from the stem.

Bake on the middle rack of your preheated oven until crispy – about 18 minutes. OR until golden brown. Once baked, let cool 10 minutes before drizzling with balsamic glaze and sprinkle with coarse flaky salt (like Maldon) and freshly ground black pepper.Extra fresh rosemary leaves can be added if desired.

Slice into 9 pieces and serve.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1piece, Calories: 225kcal, Carbohydrates: 28g, Protein: 3g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 4mg, Sodium: 212mg, Potassium: 152mg, Fiber: 2g, Sugar: 13g, Vitamin A: 123IU, Vitamin C: 1mg, Calcium: 49mg, Iron: 1mg

Author: Laurie McNamara

Course: Appetizers & Snacks, Mains & Entrees

Cuisine: American
This recipe was inspired and slightly adapted from Food52.com.
This post may contain affiliate links.

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Laurie McNamara

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September 24, 2025
Apple Pecan Brie Mini Appetizers [+Video] – Oh Sweet Basil
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This apple pecan brie cheese appetizer takes the classic combination of flavors to a sweet new level. So easy to make and everyone will love them.

When you throw out words like “brie”, “roasted apples”, and “puff pastry”, you automatically start to think that this is mega fancy. Secretly, it’s so dang easy, which makes it perfect for holiday parties!

The melty brie fills the crunchy puff pastry with savory creaminess while the apple adds sweetness. It’s the perfect combination of flavors and textures!

What is Brie?

Brie is a soft, buttery and creamy cheese that originated in France. It is off-white in color and made from cow’s milk. It is rich, fruity and earthy in flavor.

How to Make Brie Appetizers Video

Ingredients for Baked Brie Bites

Most of the ingredients for this baked brie appetizer are items that you buy ahead of time and just assemble. So easy! Here is everything you will need:
- Apple: Honeycrisp, Envy, Braeburn or any apple you love works great
- Olive Oil: helps roast the apples
- Salt: enhances the apple flavor
- Puff Pastry: just buy it pre-made at the store
- Brie: grab is in your deli section, you can buy a large wheel of brie or small wheels because they will get cubed
  
  You can leave the rind on or remove it.
- Fig Jam: buy a small jar, I love Trader Joe’s, but any brand works great
  
  If you can’t find fig jam, apricot would be a good substitute.
- Egg and Water: makes an egg wash to help the puff pastry get crispy and golden
- Cinnamon Pecans: you can make your own or buy them already made at the store
- Rosemary: fresh is preferred and chop it up little
The details for all the ingredients can be found in the recipe card at the end of this post.

Where Do I Find Brie Cheese?

You will want to head to the deli section to find brie. It will usually be sitting out in the cheese display area, near the feta and other cheeses.

Where Do I Find Puff Pastry?

Puff pastry is found in the freezer section of the grocery store near the pie crusts. The most common brand that I see is Pepperidge Farm.

How to Make Apple Pecan Brie Mini Appetizers

The only actual work you have to do for this recipe is to slice and roast apples, then everything else is just assembling and baking. Here are the basic steps:
1. Roast Apples: slice the apples thin and then toss them in a little olive oil and sprinkle with a pinch of salt, roast them in the oven flipping them part way through
2. Puff Pastry: pull the puff pastry out of the freezer and let it thaw a little then roll it out using a rolling pin, slice into 9 equal squares from each sheet (18 square total)
3. Brie: cube the brie into 1 inch cubes
4. Assemble: press the puff pastry into the wells of a mini muffin tin then place one cube of brie in each puff pastry, then top with a little scoop of fig jam and a slice or two of apple
5. Egg Wash: brush the top of the puff pastry with the egg wash
6. Toppings: sprinkle the top with chopped cinnamon pecans and rosemary
The complete instructions can be found in the recipe card at the end of the post.

Make Ahead and Storage Information

Since most of this recipe is store bought, there’s no real need to make them ahead of time. You could roast the apples ahead of time and just store them in an airtight container in the refrigerator until ready to assemble.

You don’t want to assemble the puff pastry bites too much ahead of time because you don’t want the fillings to make the puff pastry soggy. I recommend assembling and baking immediately, and then eating them while they are warm and brie is gooey delicious.

Leftovers won’t store super well unfortunately because the puff pastry will get soggy over time. If you don’t think you’ll eat 18 of them, just make one sheet of the puff pastry and save all the extra filling items to use when you bake the 2nd sheet.

A few years ago, I posted our pull apart baked brie with bacon onion jam and you all went crazy for it! So I’ve been bringing the brie into more appetizer recipes and I think you all are going to LOVE how easy and scrumptious these apple pecan brie cheese appetizer bites are! Your party guests are going to be so impressed!

More Tasty Appetizers:
Servings: 18

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Description

This apple pecan brie cheese appetizer takes the classic combination of flavors to a sweet new level. So easy to make and everyone will love them.

For the Fruit

Slice the apples very thin and place on a baking sheet with a drizzle of olive oil. Toss to coat and season very lightly with salt. Roast at 425 for about 8 minutes, flip and cook again until beginning to brown. Remove from the oven and set aside.

1 Apple, Olive Oil, Salt

Roll out the puff pastry sheets and then cut in thirds and then cut in thirds the opposite ways to create 9 perfect squares from each sheet (18 square total). Press the squares of puff pastry into a mini muffin tin.

2 Sheets Puff Pastry

Cut small cubes about 1″ of brie, or halve the Ile de France mini bries. Place one hunk in each puff pastry well.

1 Wheel Brie

Fill with a little fig jam and the roasted apple.

Fig Jam

Whisk an egg with a tablespoon of water. Brush the egg wash on the edges of the puff pastry. Bake at 425 for about 18 minutes.

1 Egg, 1 Tablespoon Water

Remove from the oven and immediately top with cinnamon pecan pieces, or praline nuts as well as a small sprinkle of chopped rosemary.

Cinnamon Pecans, 1 Sprig Rosemary

Serving: 1biteCalories: 159kcalCarbohydrates: 14gProtein: 2gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.001gCholesterol: 9mgSodium: 72mgPotassium: 31mgFiber: 1gSugar: 1gVitamin A: 19IUVitamin C: 0.5mgCalcium: 5mgIron: 1mg

Author: Sweet Basil

Course: 200+ Easy Appetizers Recipes
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Sweet Basil

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October 7, 2024
Blueberry Lavender Pastry Pies – Simply Scratch
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Easy dessert alert! These Blueberry Lavender Pastry Pies are so simple and delicious! Puff pastry, fresh blueberries and lavender sugar (instructions included) are the secret to making this beautifully rustic dessert! Serves 4 in about an hour.

After making pigs in a blanket, I had a sheet of leftover puff pastry and once I saw the container of blueberries in my fridge, I devised a plan.

A few days before, I made lavender sugar. At the time I was simply testing it out to see if it would actually work. Every once and again when I would walk by the jar on my counter and shake it. Two days later, I opened it and was greeted with a wonderful floral-y aroma. It was then that I decided to test the lavender sugar in this blueberry pastry recipe. I was still a bit skeptical and of course curious to see if the lavender would come through.

It totally did and was the blueberry and lavender combo was a surprisingly delicious combination. I’m officially a fan.

To Make These Blueberry Lavender Pastry Pies you will need:
- puff pastry – Homemade or store-bought is up to you. Tbh I’ve yet to attempt making this at home.
- flour – Needed for dusting your work surface.
- egg – For brushing on the puff pastry.
- blueberries – Adds juicy sweetness with a slightly floral flavor.
- lavender sugar – Although regular sugar is fine as well.
- lemon juice – Adds brightness and acidity.
- cornstarch – Helps thicken the blueberry juices when baking.
- kosher salt – Enhances the flavors of the recipe.
- butter – Adds flavor and richness.
- coarse sugar – For sprinkling on puff pastry.
- vanilla ice cream – For serving.
Twelve to 24 hours in advance, make the the lavender sugar.

In a glass jar with a tight-fitting lid, measure and add 1 cup of sugar and mix with 1-1/2 teaspoons dried lavender buds. Cover and let sit for a day or so, giving it a shake every so often.

Then before you being, make sure to remove your puff pastry from the freezer 20 to 25 minutes before unfolding.

Next, once thawed a bit, sprinkle a little flour onto your clean work surface and roll the dough out to a 12 x 12 square. Then cut into 4 equal-ish squares. I do my best and yet still can’t manage it. 😂

Next, use a pastry brush and brush a little of the beaten egg on the outer edge of each square. Then fold the edge in, to create an edge or crust.

NOTE:

I would also recommend docking the puff pastry center with a fork a few times. I totally for got to and these puffed up pretty well where ever the blueberries weren’t. However, if you want to risk it and see what kind of rustic beauty comes out of this, by all means.

Transfer each puff pastry pie crust to a parchment-lined, rimmed metal baking sheet. Slip this into the freezer for 20 to 25 minute or until the dough re-freezes.

Meanwhile, preheat your oven to 425℉ (or 230℃).

Then, in a medium bowl, combine the 6 ounces of blueberries, 3 tablespoons lavender sugar, 2 to 3 teaspoons lemon juice, 1/8 teaspoon kosher salt and 1-1/2 tablespoons cornstarch.

Toss well to combine.

Next, divide the blueberries (and liquids) among the 4 pies and top each one with a 1/4 of the tablespoon of butter.

Then brush the top edge with the egg wash and sprinkle with the coarse sugar. Next, bake the pies on the middle rack of your preheated oven for 14 to 18 minutes or until the crust has puffed and is flakey and golden.

GORGEOUS!

Lastly, allow the pies to cool a smidge. You want them warm but not hot as they may melt your ice cream instantly.

Finally, serve with a scoop of your favorite vanilla ice cream and prepare to fall in love.

I feel like I say that a lot. 😉

Enjoy! And if you give this Blueberry Lavender Pastry Pie recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4 servings

Blueberry Lavender Pastry Pies

Easy dessert alert! These Blueberry Lavender Pastry Pies are so simple and delicious! Puff pastry, fresh blueberries and lavender sugar (instructions included) are the secret to making this beautifully rustic dessert! Serve with vanilla ice cream.

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

1 tablespoon flour, for dusting work surface

1 sheet puff pastry

1 egg, beaten

6 ounces blueberries

3 tablespoons lavender sugar, see notes

1/2 lemon, juiced about 2 to 3 teaspoons

1/8 teaspoon kosher salt

1½ tablespoons cornstarch

1 tablespoon butter, cut into fourths

2 tablespoon turbinado sugar, for sprinkling

vanilla ice cream , for serving

The day before, make the lavender sugar. (see notes)

Set your puff pastry out 20 to 25 minutes before unfolding and rolling out on a lightly floured surface to a 12×12 square. Then cut into 4 squares.

Brush a little of the beaten egg on the outer edge of each square and fold to create a edge or crust. Use a fork to dock the center of the dough.

Place the four squares onto a parchment lined, rimmed metal baking sheet and freeze fro 25 minutes.

Meanwhile, preheat your oven to 425℉ (or 230℃).

In a medium bowl, combine the blueberries, sugar, lemon, salt and cornstarch, tossing to combine.

Once the pastry is frozen, divide the blueberry mixture among each one and dot with a piece of butter.

Bake on the middle rack of your preheated oven for 18 to 20 minutes or until the pastry is golden and flakey, and the blueberries have burst.

TO MAKE THE LAVENDER SUGAR:
In a jar with a tight fitting lid, combine 1 cup sugar with 1-1/2 teaspoons of dried lavender. Secure the lid and let it sit for 18 -24 hours at the least, shaking occasionally.
If you don’t have time to make the sugar, combine the 3 tablespoons of sugar with a pinch of lavender.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Nutritional information I s for pastry pie and does NOT include any toppings like ice cream.NOTE:

Serving: 1pastry pie, Calories: 453kcal, Carbohydrates: 53g, Protein: 7g, Fat: 25g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 246mg, Potassium: 113mg, Fiber: 2g, Sugar: 20g, Vitamin A: 92IU, Vitamin C: 11mg, Calcium: 24mg, Iron: 2mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American
This post may contain affiliate links.

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Laurie McNamara

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June 13, 2024
20 Minute Cheesy Caprese Pesto Tarts – Oh Sweet Basil
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I don’t know about you, but I adore appetizers, especially around the holidays. We make these 20 minute cheesy caprese pesto tarts all the time!

It’s easy to make a savory appetizer with puff pastry for gatherings and using a few key ingredients will make it taste like you’ve been in the kitchen for hours. Which is my favorite thing, make people think I’ve worked harder than I did.

We’ve done a whole post on pesto, how to make pesto, how to store pesto, how to freeze pesto, how to keep pesto green, how long pesto keeps, and we have plenty of recipes that use pesto which we will link up to at the bottom of the post. So, refer back to that post if you need to read up on pesto.

This is a sponsored post on behalf of Fisher Nuts, however all opinions remain our own.

What Do I Need to Make Pesto Tarts?

Here is a quick rundown of all the ingredients you’ll need. The measurements for everything can be found by scrolling down to the recipe card below.

For the Pesto
- Basil: you can make your own fresh pesto (highly recommend!) or go with store-bought pesto to save time
- Garlic: fresh whole cloves
- Fisher Walnuts: We use walnuts instead of pine nuts to really push that more nutty flavor in this pesto.
- Olive Oil: make sure it is extra virgin for the best flavor
- Parmesan Cheese: adds flavor
- Lemon Zest and Juice: adds a bright pop of freshness and helps keep the basil green
- Salt: enhances all the flavors
For the Tarts
- Puff Pastry: We use store bought puff pastry because hello, who has time to make that from scratch?
- Grape Tomatoes: You can half them or leave them whole depending on the size.
- Mozzarella Cheese: grab a block of good quality cheese and cube it, it melts so perfectly!
- Black Pepper: adds flavor
Tips About Walnuts

Just as with our classic pesto, the secret to really great flavor is in toasting the nuts and garlic. Walnuts, when fresh are not bitter like you may believe. Instead they have a sweetness to them and with that robust garlic it really makes for a great pesto.

The pesto we will make today is a little different as it uses Fisher Nuts Walnuts. We did a random sampling and Fisher Nuts were preservative free, tasted the most fresh and not bitter since they weren’t past their date of freshness.

Did you know that? That good fresh walnuts taste juicy, nutty and sweet? To store walnuts, I keep mine in the blue bag we buy them in as the dark colored bag actually is best to keep them fresh, then we place them in the kitchen cupboard as light degrades the oils.

How to Make Pesto Puff Pastry Bites

We will start this recipe by making the pesto and then assemble the tarts. It’s so quick and easy! Here are the basic steps:
1. Toast the walnuts and garlic on the stove top in a skillet.
  
  TIP: You’ll toast the garlic in whole cloves with the skin on. After they are toasted, you can peel the skin right off.
2. Add all the ingredients, including fresh pesto for the best flavor, to a blender or food processor and pulse until smooth. Move the pesto to a small bowl.
3. Add the parmesan or pecorino romano cheese and stir until combined. Salt to taste.
4. Preheat the oven.
5. Sprinkle some flour on the counter and roll out the puff pastry sheets.
6. Using a biscuit cutter, or large glass, cut the dough into circles and press into the wells of a mini muffin pan. Use a fork to poke holes all over the inside of the puff pastry and bake it until golden.
7. Remove them from the oven and using a small spoon or tart press, push the sides back out, making a well in each center.
8. Stuff them with a little pesto, a tomato and a cube of cheese and put them in the oven again.
9. Remove from the oven and sprinkle with a little salt and some balsamic glaze (optional).
The complete instructions can be found in the recipe card down at the end of the post.

What is Pecorino Romano Cheese?

Pecorino is a term used to define Italian cheeses made from 100% sheep’s milk.

However, the American counterpart of the cheese is made from cow’s milk.

As the name suggests, the history of Pecorino Romano dates back to the Roman times when it was a part of the staple diet of soldiers at war.

What is the Difference Between Grape and Cherry Tomatoes?

Grape tomatoes are oblong and shaped like grapes.

They’re about half the size of cherry tomatoes, with thicker skins.

Grape tomatoes aren’t as sweet as cherry tomatoes, and their flesh is meatier and less watery.

What is Caprese?

Caprese is an dish or salad originating in Italy made from fresh mozzarella, tomatoes, and sweet basil, seasoned with salt and olive oil, occasionally paired with arugula or topped with balsamic vinegar. It can be eaten as a salad or on a sandwich.

We are pretty dang obsessed with caprese here at Oh Sweet Basil. Have you tried our caprese sandwich or our caprese salad with pistachios?? Holy moly…that combination of flavors is just heaven for me!

Can Pesto Tarts Be Made Ahead?

These tarts can be assembled hours before, stored in the fridge covered with plastic wrap until you’re ready to bake and serve.

How Long Will Pesto Keep?

Fresh pesto can be stored in airtight container in refrigerator for up to one week.

These pesto puff pastry bites, however, will not keep super well. The puff pastry will be soggy after a while.

The best part about this pesto tarts recipe is, you can serve them hot or room temperature and they will still taste awesome! They are perfect for parties! Everybody loves caprese flavors, so pairing those flavors with pesto and the crispy puff pastry makes for a perfect party appetizer!

More Easy Appetizer Recipes
Servings: 24

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Description

I don’t know about you, but I adore appetizers, especially around the holidays. We make these 20 minute cheesy pesto tarts all the time!

Cook ModePrevent your screen from going dark

For the Pesto

Heat a skillet over medium heat and add the walnuts and garlic.

1/4 Cup Fisher Walnuts, 3 Cloves Garlic

Toast for a few minutes or until golden brown, shaking the pan occasionally to toss the nuts and promote even color.

Once the nuts are done, remove them from the pan and continue to toast the garlic.

Remove it from the pan and remove the skin.

Wait until both are cooled.

Place the basil, nuts, garlic, olive oil, lemon juice and zest in a blender and pulse until smooth, but still a tad grainy in texture.

3 Cups Basil, 1/4 Cup Olive Oil Extra Virgin, 1/2 Teaspoon Lemon Zest, 1/2 Teaspoon Lemon Juice

Place everything in a bowl and stir in the cheese.

1/4 Cup Parmesan Cheese

Salt to taste and set aside.

Salt

For the Tarts

Preheat the oven to 400 degrees.

Sprinkle a little flour on the counter and roll out the puff pastry sheets.

2 Sheets Puff Pastry

Using a biscuit cutter or large glass, cut the dough into circles.

Using a fork, poke holes all over the dough and gently press into a mini muffin tin.

Place in the oven for about 10 minutes, remove from the oven and using a small spoon or tart press, push the sides back out, making a well in each center. I often use my fingers and burn myself, but do it anyway. 🙂

Fill each cup with 1 teaspoon or so of prepared pesto.

Add a tomato to each cup, a sprinkle of cheese and place in the oven for 5 minutes or until golden and cheesy.

1 Cup Grape Tomatoes, 1 Cup Mozzarella Cheese

Remove from the oven and add a pinch of black pepper and drizzle of balsamic glaze.

1 Pinch Black Pepper, Balsamic Vinegar Glaze

Serve immediately or at room temperature.

These tarts can be assembled hours before, stored in the fridge covered with plastic wrap until you’re ready to bake and serve.

Serving: 1gCalories: 146kcalCarbohydrates: 10gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 6mgSodium: 188mgPotassium: 61mgFiber: 1gSugar: 0.4gVitamin A: 251IUVitamin C: 2mgCalcium: 52mgIron: 1mg

Author: Sweet Basil

Course: 200+ Easy Appetizers Recipes
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This is a sponsored conversation written by me on behalf of Fisher nuts. The opinions and text are all mine.
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Sweet Basil

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December 24, 2023