Antipasto Skewers

Antipasto Skewers

Serves 24

Serve these bright, flavorful appetizers before an Italian meal. They can be made up to 3 hours in advance and you can simply halve the recipe to feed a smaller crowd.

  • 24 artichoke hearts, drained and quartered
  • 1 cup Italian vinaigrette
  • 48 bocconcini (small mozzarella balls)
  • 3 grilled or sautéed portobello mushrooms, each cut into eighths
  • 3 roasted red peppers, seeded and cut into 1-inch pieces
  • 3 roasted yellow peppers, seeded and cut into 1-inch pieces
  • 1/4 cup roasted garlic oil
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 8 large fresh basil leaves, thinly sliced
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Toss artichoke hearts with vinaigrette in a large bowl. Put bocconcini, mushrooms, peppers, garlic oil, salt and pepper in a second large bowl and toss well. Cover both with plastic wrap and refrigerate for 1 hour.

Thread bocconcini, peppers, mushrooms and artichoke hearts onto a 6-inch skewer to form each kabob, alternating them as you go so that each skewer has a bit of each. Repeat to make 24 skewers. (If using wooden skewers, soak in water 30 minutes before using.) Place the skewers in a wide-mouthed jar or other decorative container, or arrange them on a platter. Garnish with basil and serve.

Nutritional Info: 
Per Serving:Serving size: 1 skewer, 190 calories (140 from fat), 14g total fat, 8g saturated fat, 45mg cholesterol, 340mg sodium, 6g carbohydrate (2g dietary fiber, 3g sugar), 12g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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