ANTIPASTO KABOBS

ANTIPASTO KABOBS image

Yield 12 kabobs

Number Of Ingredients 11

Previous Next

Ingredients

12 six inch skewers or rosemary sprigs, if available
1/2 lb fresh Mozzarella, cut into cubes
1 cup cherry tomatoes
6 DeLallo Roman Style Artichokes, cut into quarters
6 slices of Prosciutto, cut into 1 inch wide strips
6 slices DeLallo Sweet Sopressata, cut into 1 inch wide strips
1 medium zucchini, cut into chucks
1 large sweet red pepper, cut into chunks
DeLallo Extra Virgin Olive Oil for drizzling
DeLallo Balsamic Vinegar for drizzling
DeLallo Pecorino Romano, shaved pieces

Steps:

Remove the leaves from all but 2 inches of the rosemary sprigs (if using). Wrap each piece of mozzarella in a sopressata or prosciutto strip. On each skewer, place one each of the wrapped mozzarella and vegetables. Vary the order in which you arrange the ingredients on each skewer. Stack the skewers on a serving platter and drizzle over the olive oil and balsamic vinegar. Shave fresh pecorino romano over the top.

*** Explore more ANTIPASTO KABOBS Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #preparation #for-large-groups #appetizers #lunch #snacks #pasta #1-day-or-more #easy #beginner-cook #pasta-rice-and-grains #ravioli-tortellini #number-of-servings