![]() The best one I have had was at the restaurant Savio Volpe in Vancouver. Right now, the big trend is to make bagna cauda, a warm garlic- and anchovy-based dip, which is wonderful with vegetables such as radishes, asparagus spears, lightly steamed cauliflower or broccoli. Use your imagination try a spicy mushroom dip or a cheesy warm fondue in a little pot with Belgian endive to scoop it up. Forget the ubiquitous hummus or baba ganoush. Light hors d'oeuvres may be veggie based. Charcuterie trays make a good first course on the table for people to help themselves. Cheese trays should be properly served after the main course and before dessert. People tend to gorge on them and then are not so interested in dinner. It was a brilliant match.Ī pet peeve is the cheese tray or charcuterie board as an hors d'oeuvre. We served it with thin water crackers topped with Comté cheese and droplets of icewine syrup or honey. ![]() James Chatto concocted a citrusy martini-like drink called Home James for the party to launch the book we co-authored, A Matter of Taste. Do you have a house cocktail? If so, try to match the food with it. It is also wise to think about what people will be drinking. Hors d'oeuvres should be tasty and light. Some are excellent, but they are mostly too heavy to serve before dinner. In Southern California, where I am spending some time, drinks before dinner is the expectation and served with them is a series of heavy hors d'eouvres. I found a pre-made glaze in the vinegar aisle of my local grocery store.The purpose of the hors d'oeuvre is to take the edge off the appetite while you have a drink before dinner – they are not a meal themselves. The balsamic glaze on top is optional, but highly recommended.Note that this recipe calls for fresh mozzarella, which comes packed in water.I used campari tomatoes, but Roma or plum tomatoes will also work.However, you can slice the bread, tomatoes, mozzarella, and basil ahead of time and store them separately until you’re ready to assemble everything. Once assembled, I recommend baking and eating the tomato mozzarella caprese bites immediately. Feel free to drizzle with some balsamic glaze for a bruschetta taste.Pop it in the oven for about 10 minutes and voila! Caprese heaven!.I then added a slice of fresh mozzarella, diced tomatoes, and chopped basil leaves.I chose to first toast the bread with a touch of olive oil before I layered the ingredients.The fresh basil, combined with the mozzarella and tomatoes reminded me of eating my favorite salad at Panera. One bite of this easy tomato, mozzarella, and basil appetizer and I was sold. The ingredients for this caprese appetizer are fairly simple: Summer staples, right? But instead of putting those ingredients into a salad, I went with a different option. Caprese Bites! So it was no surprise that I was thinking of creamy mozzarella, fresh basil, and juicy tomatoes last weekend. And when I’m in the mood, those dishes often appear on my plate, and are gone in a flash. Of course, other places offer caprese dishes, too. I haven’t seen it at Panera for the past few years, but I always think about the delicious ingredients during the summer. It was only available in the summer, and whenever it came out, I promptly went there to devour the salad. Panera Bread used to make a delicious caprese salad. Mozzarella, basil, tomatoes….that’s just about the perfect combination in my book. Whether it’s in the form of a salad, sandwich, or bruschetta, it reminds me of summer. I’m mildly obsessed with anything involving caprese ingredients. If you love caprese flavors, then this simple snack was made for you! Fresh basil, mozzarella cheese, ripe tomatoes and a drizzle of balsamic glaze top toasted bread slices for the perfect bite. Caprese Bites make an easy appetizer that’s ready in minutes.
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