Antipasto Skewers
Serves 24
Time 1 hr 30 min
Serve these bright, flavorful appetizers before an Italian meal or cookout. They can be made up to 3 hours in advance and you can simply halve the recipe to feed a smaller crowd.
Special Diets:
Ingredients
- 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
Method
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.) Arrange skewers on a platter. Garnish with basil and serve.
Nutritional Info:
Per serving: 1 skewer, 190 calories (140 from fat), 14g total fat, 8g saturated fat, 45mg cholesterol, 340mg sodium, 6g carbohydrates (2g dietary fiber, 3g sugar), 12g protein.
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.
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Ingredients
- 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