Appetizer a Success

The Caprese Pesto Margherita Stackers were a success. The recipe says that they taste incredibly "upscale". I know that some of you might want the recipe. It takes a bit to make them, but I guess well worth it.

Caprese Pesto Margherita Stackers

1 container (8oz.) fresh mozzarella ciliegine cheese(24 cherry size balls)

1 can Pillsbury refrigerated bread sticks(12 breadsticks)

3 Tbs. basil pesto

1 Tbs extra virgin olive oil

2 Tbs grated Parmesan cheese

24 frilled toothpicks

24 grape tomatoes

24 fresh basil leaves

Directions

1. heat oven to 375. Spray 24 mini muffin cups with no-stick cooking spray. Drain cheese balls, pat dry with paper towels.

2. On work surface, unroll dough; separate into 12 breadsticks. Cut each breadstick in half crosswise; press each 1/2 into 3x2 inch rectangles

3.Spread rounded 1/4 tsp of the pesto lengthwise down the center of each rectangle. Place cheeseball on each rectangle. Carefully stretch dough around cheese; pinch edges to seal completely.[take extra care to make sure they are pinch good and no holes for the cheese to escape]; place seam side down in muffin tin. Brush with oil, sprinkle with Parmesan.

4. Bake 14 to 20 minutes until deep golden brown. Cool in pan 5 minutes. Carefully remove from pan. With each toothpick, spear tomato and basil leaf. insert into cheeseball. Serve warm.

The party was very nice, too cool for swimming. One of the appetizers that the hostess's daughter made was a baked brie with a cream cheese crust and apricot  jam. Very tasty. I'll have to get the recipe.