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Love these gorgeous appetizers – great for any gathering!


5 cups whole basil leaves, divided
1/2 cup walnuts
1/2 cup olive oil
2/3 cup grated parmesan
1/4 cup orange juice
1 clove garlic
1 teaspoon orange zest
8 ounces ciliegine
24 grape tomatoes
24 skewers or toothpicks

Set aside 24 small basil leaves. Combine the remaining basil leaves, walnuts, olive oil, parmesan, orange juice, garlic and orange zest in a food processor and puree. Add salt and pepper to taste.
Place a cheese ball, small basil leaf, and tomato on each skewer or toothpick and arrange on a platter.
Spoon the pesto into small glasses then stand the skewers up inside.

Recipe adapted from Parenting, December/January 2011


watercress canapes

1 (8 ounce) package of cream cheese, softened
2 tablespoons of sour cream
2 tablespoons of mayonnaise
1 cup lightly packed watercress
1/4 cup fresh parsley leaves
salt and freshly ground black pepper to taste
18 white sandwich bread slices
assorted vegetable slices and herbs (I used watermelon radish)

Pulse cream cheese, sour cream and mayonnaise in a food processor until smooth. Add watercress and parsley and process until finely chopped. Season with salt and pepper to taste. Spread 1 tablespoon of cream cheese mixture onto each bread slice. Top with assorted vegetable slices and herbs in a single layer.
Trim crusts from bread and cut each bread slice into triangles.

Recipe adapted from Southern Living, May 2012