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Caprese Hors d’hoeuvres

October 9, 2011

Enjoy an “Hors d’hoeuvre that is made in moments and devoured in less time than you can imagine.  A great simple way to get your party started with lots of Italian flavor.  We spent the first afternoon sitting outside in daylight this afternoon since May.  Many new plants were started in the garden today including, cucumbers, zucchini and peppers but mainly tomatoes and basil.  It is the beginning of our planting season here in South Florida so maybe by Christmas or sooner just a trip to the yard will bring “fresh” bounty to the kitchen.

Caprese Hors d’hoeuvres

Ingredients

  • 12 oz. Juliet Tomatoes (rinsed and set aside)
  • 1/2 lb. Fresh Bocconcini *
  • Large Bunch of Fresh Basil Leaves (rinsed and set aside)
  • 1/4  – 1/2 C. Extra Virgin Olive Oil
  • Handful of Fresh Parsley (Chopped)
  • 1/2-1 T. Dried Oregano
  • Salt and Pepper to taste

Preparation

  1. Marinate the Bocconcini in the oil, parsley and oregano (for about 2 hours/refrigerated) *
  2. Set up using toothpicks
  3. 1 fresh basil leaf, 1 bocconcini and 1 tomato
  4. Serve immediately or cover and chill until ready to serve

* Shown here bought from Costco ”

(Serves 4-8)

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4 Comments leave one →
  1. October 10, 2011 19:11

    Such a classic! Looks wonderful.

    • October 10, 2011 19:29

      Oh thank you, but classics rule for me. Thank you so much for visiting so often. I have been slacking lately!

  2. October 10, 2011 05:35

    So pretty! Caprese is my very favourite salad! As long as the mozzarella is of a good quality.

    • October 10, 2011 17:40

      Thank you. I could eat Caprese all the time and you are right/the best cheese makes the difference.

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