Caprese Sticks
Need a gluten free and lacto ovo vegetarian hor d'oeuvre? Caprese Sticks could be a spectacular
Caprese Pesto Margherita Stackers
Details
- Serving Size: 24
- Weight Watchers: 3 Points
Cuisine
- Mediterranean
- Italian
- European
- condiment
- dip
- sauce
- spread
Ingredients
- 3 tablespoons basil pesto
- 1 can (11 ounce) Pillsbury refrigerated original breadstick dough
- 24 fresh basil leaves
- 1 container (8 ounce) fresh mozzarella cheese (24 cherry-size balls)
- 24 grape tomatoes
- 1 tablespoon olive oil
- 2 tablespoons grated Parmesan cheese
Instructions
Heat oven to 375 degrees. Spray 24 mini muffin cups with cooking spray.
Cut each breadstick in half crosswise; press each half into 3x2-inch rectangle.
Place seam sides down in muffin cups.
Brush with oil; sprinkle with Parmesan cheese.
Bake 14 to 20 minutes or until deep golden brown. Cool 5 minutes.
Remove from pan. On each toothpick, thread 1 tomato and 1 basil leaf; insert into 1 cheese ball.
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