Wednesday, January 18, 2006

Bocconcini and Sundried Tomatoes

20 Grissol plain Hors d'œuvres
60 ml 1/4 cup Sundried tomatoes, cut in julienne strips
30 ml 2 tbsp Fresh basil, chopped or 10 ml (2 tbsp) of dried basil
60 ml 1/4 cup Olive oil
To taste Salt and freshly ground pepper
5 Pieces of Saputo Bocconcini cheese, cut into 4 equal sections

1• In a bowl, mix dried tomatoes, basil, olive oil, salt and pepper.
2• With a cooking brush, lightly brush the oil mixture on the hors d'œuvres.
3• Top with one section of Bocconcini cheese.
4• Cover with the dried tomato and basil mixture. Season with salt and pepper.
Serves 4 people


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