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Breadstick Bouquet

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Get creative with this appetizer – make a beautiful bouquet of breadsticks and serve dips in bird’s nests.
Updated Aug 23, 2010
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Ingredients

  • Supplies:
  • 1 each large lemon, lime and orange
  • 1 cup each sun-dried tomato dip, pesto and ripe olive caponata
  • 10 to 12 green onions, trimmed at both ends
  • 12 to 18 assorted thin breadsticks
  • Food-safe urn or vase (7 or 8 inches in diameter)
  • 1 yard 1-inch-wide ribbon or raffia
  • Tray or platter
  • 4-inch twig bird nests, if desired

Steps

  • 1
    Cut each fruit in half; hollow out halves. Cut thin slice from bottom of each half to keep from rolling. Fill with dips; cover and refrigerate.
  • 2
    About 1 hour before serving, arrange onions and breadsticks in urn. Tie ribbon around urn.
  • 3
    Arrange bouquet and dips on tray. Place dips in bird nests.

Nutrition

Nutrition Facts are not available for this recipe
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