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Breadstick Bouquet

  • Prep 0 min
  • Total 0 min
  • Servings 0

Get creative with this appetizer – make a beautiful bouquet of breadsticks and serve dips in bird’s nests. MORE + LESS -

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

Hide Images
  • 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 Information

No nutrition information available for this recipe

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