Post Punk Kitchen Forum

So I am having a birthday party with a menu of wine and appetizers, and I'm thinking for one of my contributions I will make "caprese" skewers, with cherry tomatoes, basil leaves, and tofu instead of mozzarella. Do you guys think the italian marinated tofu from VWAV/VCON would be good, in roughly 1 inch cubes?

Also thinking of making this Artichoke-Olive Crostini: http://smittenkitchen.com/2009/04/artic ... -crostini/

I'd dig right into that crostini! Yum. I love both artichokes and olives. Caprese skewers sound cool, I think the tofu would work well. Are you going to cook/BBQ the skewers or serve as is?

I was thinking of baking then chilling the marinated cubes. I have never made it before, so I'll do a trial batch to see what yields the best texture and flavor for this application.