OliveOil & Walnut Pesto: Pulse basil, walnuts, cheese, olive oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate.
Caprese Salad: Combine 2 tablespoons Walnut Pesto, olive oil and vinegar in small bowl. Slice tomatoes and cheese into 1/4-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle pesto vinaigrette. Sprinkle with salt and pepper.
Soybean Walnut Pesto: Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate.
Caprese Salad: Combine 2 tablespoons Walnut Soybean Pesto, soybean oil and vinegar in small bowl.
Slice tomatoes and cheese into 1/4-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper.
br>To make into an appetizer:
Spoon ratatouille into the
In small bowl combine chicken, chopped celery, almonds and onion.
Add mayonnaise, curry powder and lemon juice.
Mix well. Cover mixture with plastic wrap and refrigerate for 1 hour or longer so that flavors blend and develop.
To serve, place 1 teaspoon of appetizer on \"carrier\" of choice.
Yield:
1 1/4 cups, enough for 36 servings on fruit, vegetables or crackers.
age Topic - Ice Cream New Appetizer Recipes Page
Slice tomatoes in thick slices, salt and pepper.
Slice cheese also in similarly thick slices.
Arrange tomatoes and cheese on a platter, alternating and overlapping slightly.
Sprinkle over all with oil, then vinegar and chopped basil.
Let mature at room temperature for a few minutes to an hour before eating as an appetizer.
Toss tomatoes, mozzarella cheese, olive oil, basil, salt, and pepper together in a bowl until well coated. Skewer one tomato and one piece of mozzarella cheese on each toothpick.
Trim basil leaves into small circles about 1 inch in diameter.
Thread watermelon and mozzarella cheese on toothpicks, sandwiching a basil leaf in between. Arrange on a serving plate.
Pour olive oil and balsamic vinegar over toothpicks. Sprinkle salt and black pepper on top.
couple of wonderful sounding recipes for it here at'Zaar
f slicing.
Use for caprese salad--add sliced buffalo mozzarella
armesan cheese.
Assembling Chicken Caprese:
Preheat broiler.
Remove
Place the tomatoes, mozzarella, basil, garlic and oil in a bowl; mix well.
Can be used immediately or refrigerated until ready to assemble the avocados.
Cut the avocadoes in half lengthwise, remove pits and carefully peel the avocado halves.
Place the peel avocado halves on a plate. (Can place over lettuce or salad greens.).
Spoon the tomato mozzarella caprese filling into the avocado halves.
Drizzle with the balsamic vinegar and serve immediately.
In a medium-size bowl mix tomatoes, mozzarella, 1 tablespoon olive oil, balsamic vinegar, 1/8 teaspoon salt, pepper to taste and chopped basil. Cover with plastic wrap and refrigerate.
Heat remaining olive oil in a non-stick skillet and brown salted and peppered chicken on both sides. Continue to cook until internal temperature reaches 160 degrees. Turn a few times to avoid burning.
To serve, spoon caprese salad over each chicken breast and garnish with additional basil as desired.
Combine tomatoes, mozzarella balls, pesto, garlic, olive oil, salt and pepper in a bowl. Toss well to evenly combine all of the flavors.
Arrange prepared avocado halves onto a plate with fresh basil leaves.
Spoon the Caprese filling into each avocado halve and drizzle with balsamic glaze. Top with chopped fresh basil. Serve immediately.
over surface.
Drain the Caprese mixture and spread the bread
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
used these as an appetizer/snack, they could also work
Combine in Cuisinart, use 2 tsps to make balls and pop them into hot oil, roll around for 7 minutes. I then store them and then put them on a pan and heat them for a party.