This is a zingy little mouthful, an appetizer in the truest sense of the word, since it awakens your appetite and refreshes your palate. It takes only moments to prepare, even children can make them, and kids will love to eat them as much as adults do. They're perfect as a starter for an Asian meal, or as a nibble with tropical cocktails on a summer day. —Abra Bennett
pieces of crystallized ginger, preferably long and flat
unsweetened dried coconut shreds
Spread the inner side of each basil leaf with a very thin layer of peanut butter. Don't be tempted to use more or you'll overwhelm the basil flavor.
Sliver the crystallized ginger lengthwise and lay two long strips lengthwise on each basil leaf, leaving the ginger poking out of the top of the leaf. Sprinkle each leaf with a few shreds of coconut, again leaving some visible at the top of the leaf.
Roll up each leaf and hold closed with a decorative toothpick. Serve within an hour, so the basil doesn't wilt.