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Blueberry Lemon Bars For the crust: 1 1/2 cups graham cracker crumbs 6 tablespoons butter, melted 1/4 cup granulated sugar Zest of one lemon For the filling: 2 large egg yolks 1 (14 ounce can) sweetened condensed milk 1/2 cup fresh lemon juice 1 teaspoon lemon zest 1 cup fresh blueberries
Fun Finger Foods - Cut 1 cm off the cherry tomatoes, remove the seeds. Fil w/ the tomatoe tapenade and finish w/a mini mozzarella ball. Put on a skewer. In a small bowl, mix the x virg olive oil, lemon zest & parsley. Roll the skewers in the oil, put in a serving vase or platter.