Recipe: Fruit brochette with coriander
The 20 appetizers lunch
March 18, 2010
 Coriander looks similar to parsley, but has lemon overtones. Its fresh leaves are used as well as the powdered seeds, in many indian, middle-eastern and mexican recipes.
You can call them skewers, brochette or banderillas: fresh and colourful ingredients in a skewer or toothpick, served as an appetizer.
This is the second recipe from the 20 appetizers lunch.
Fruit brochette with coriander
Ingredients
Makes 8 brochettes:
1 small apple
4 orange segments
100g brie or camembert
8 sprigs of coriander
Directions
Peel, core and quarter the apple, then cut each quarter into half.
Cut the orange segments into half.
Cut the brie or camembert into 8 cubes.
Put each ingredient in a toothpick, as shown in the picture.
 One year ago:
Licorice, year two
This goes to Healthnut who's hosting Weekend Herb Blogging, handled by Cook (almost) anything at least once.
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