Food on the Hill: Appetizers, Part One

This week’s Recipe: Caprese on a stick

Photo by Sue York/


Grape tomatoes
Small mozzarella balls (found in the specialty cheeses)
Fresh basil leaves
Good extra virgin olive oil
Good balsamic vinegar
Little bit of flake sea salt (optional)
6 inch long skewers


Arrange them to look like the picture above. Drizzle the oil and vinegar over the top. Sprinkle very little salt over the top also.

Chocolate Hazelnut spread with Orange zest

Hawaiian sweet dinner rolls
Nutella hazelnut spread
Orange zest


Slice the dinner rolls in half and toast under the broiler, watch them carefully so they don’t burn. Spread a liberal layer of Nutella and sprinkle the orange zest.

Photo by Sue York/