Gotta say once more, THANK YOU Sylvia for the Skewered Caprese Salad!!

[cheezz]

It was such a hit at the baby shower... can you put this in T&T Appetizers?http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=51894

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=109317

 

[cynupstateny]

If three people give it the thumbs up it can go into t&t, Jane.

 

[sylvia]

Will do Cheezz. So glad you enjoyed them.

 

[heather_in_sf]

I've been making this for years with bocconcini and I cut grape tomatoes in half >>

They always vanish at parties! So we just need one more vote!

 

[steve2-in-la]

I'll lend MY thumb to the collection of "ups" but I have a conundrum . . .

I've made this recipe several times as well, always goes over swell but . . . I'm just not happy about the basil leaf. Texture, size, etc.

If I had a clue about "molecular gastronomy" I'd try to make a basil-pesto "pearl" to skewer along with the tomato and bocconcini however, me and science . . . Not. So. Much.

Anyone have a better idea?

 

[sylvia]

Oops! I guess I jumped the gun and posted too soon.

 

[maycee]

How about a room temp tortellini stuffed with fresh basil pesto?

 

[sylvia]

Or, what about using very finely chopped basil in the dressing?

 

[richard-in-cincy]

pesto dip?

 

[pat-nocal]

I've marinated bocconcini in pesto then skewered with cherry tomatoes. Yummy.

 

[cheezz]

That's a good idea Pat! I have an issue with the basil as well... huge leave, or tiny leaves... aack

 

[angak]

great idea!

 

[Guest]

I think tiny leaves are better for this purpose!

I think tiny leaves are better for this purpose!

http://www.recipesexpert.com/