CAPRESE CHICKS

I’ve been spending the day getting ready for Easter brunch here tomorrow.  A quick trip  to the farmers market for flowers for the bunny centerpiece for the kids’ table:

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Fitz and Floyd bunny planter — an estate sale find

And colorful carrots to set out with ranch dip:

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What’s up, Doc?

The weather is cooperating, thankfully.  My window box of geraniums is happy in the Spring sun:

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 Lilo, our 9-year old shar pei, is soaking up some of the gentle warmth in the driveway:

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While Jasper, our 2-year old duck tolling retriever, prefers to keep an eye on the kitchen action:

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I know lots of you are making cute deviled eggs for your Easter table.  I found another cute Easter appetizer that I’m sure will have my husband rolling his eyes.  Caprese Chicks are an easy and fun way to add a little whimsy to your Easter meal.  I found the idea here, at the same, unfortunately defunct blog that brought you the Chicken Egg Family.

I began with Formaggio marinated fresh mozzarella balls that I found at Costco:

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Now comes the fun part!  Using small wooden skewers or long wooden toothpicks, skewer a grape tomato, a mozzarella ball, and another grape tomato.  Insert a small carrot triangle into the cheese for the beak, and press two black sesame seeds into the cheese for eyes:

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If you would like yellow chicks, use water-packed mozzarella balls instead of marinated ones.  Add a few drops of yellow food coloring (the water should be bright yellow), and leave in the refrigerator for an hour or two before assembling:

IMG_3969A nice accompaniment to dip the tomatoes in is ranch dip for the kids, and an olive oil herb mix for the adults.

Happy Easter!

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