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 Post subject: Caprese Skewers
PostPosted: Sun Nov 21, 2010 2:57 am 
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Hearts James Cromwell

Joined: Tue Nov 02, 2010 11:01 pm
Posts: 55
Location: Grand Rapids, MI
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/


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 Post subject: Re: Caprese Skewers
PostPosted: Sun Nov 21, 2010 7:11 am 
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Wrote Dissertation on Vegans, Meat, and the Deserted Island Question
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Joined: Wed Oct 20, 2010 9:21 pm
Posts: 1641
Location: Brisbane, Australia
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?

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 Post subject: Re: Caprese Skewers
PostPosted: Sun Nov 21, 2010 4:41 pm 
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Hearts James Cromwell

Joined: Tue Nov 02, 2010 11:01 pm
Posts: 55
Location: Grand Rapids, MI
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.


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