"Smiles are wondrous things; you can give them out for an eternity and always have one left for yourself ." ~ Colleen, age 13
We had a very low-key Easter this year. Both our daughter-in-law and grandson weren't feeling well last week and since we get together every week anyway we didn't do much on Easter itself. Our son's family went to his wife's mother's house for a relaxing day and our daughter and her son joined us for church followed by brunch at nearby Cooper… followed by luxurious afternoon resting!
RECIPE OF THE WEEK
These mini caprese appetizer bites were a real hit last week… although I must admit I think almost anything caprese would be a hit with our family. Not only did they taste delicious, they also looked great… served them on a long, narrow plate. The original recipe from Southern Living called for grape tomatoes, but I used small cherry tomatoes instead… found they stood up easier because the 'stem' end makes a flatter bottom.
MINI CAPRESE BITES
- 1 pint small cherry tomatoes, halved
- 1 container small fresh mozzarella cheese balls, sliced
- 4-inch wooden skewers or picks
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 6 basil leaves, tightly rolled and thinly sliced at an angle
- Kosher salt and pepper to taste
Thread tomato top half, slice of cheese, and tomato bottom half onto each skewer. Stand upright on serving dish.
Whisk together oil, balsamic vinegar, salt and pepper. Drizzle over prepared tomato-cheese skewers. Sprinkle with basil strips, add salt and pepper to taste.
Sharlene Hensrud, RE/MAX Results – Email – Minneapolis Realtor Who Cooks
- Wednesdays Unplugged – Double Tomato Bruschetta
- Wednesdays Unplugged – Basil Chicken Pasta
- Wednesdays Unplugged – Lemon Angel Hair with tomatoes, pine nuts and fresh herbs
- Wednesdays Unplugged – Tomato Mozzarella Salad
