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ANTIPASTO SKEWERS
INGREDIENTS:
- 4 tablespoons olive oil
- 1/4 cup flat-leaf parsley, chopped
- 8-oz. container fresh Mozzarella pearls
- Two 4.5-oz. jars whole mushrooms, drained
- 14-oz. can quartered artichokes, drained
- 14-oz. can quartered artichokes, drained
- 8-oz. package colby jack cheese, cut into large chunks
- 4 oz. sliced genoa salami
- 8-oz. container cherry tomatoes
- 4.75-oz. jar Spanish olives (pitted)
- 4.75-oz. jar kalamata olives (pitted)
INSTRUCTIONS:
- In a medium bowl, combine olive oil, parsley, Mozzarella, mushrooms and artichokes. Mix well.
- Skewer all ingredients until gone, making sure to put 1-2 of each on each skewer. Wrap in foil or plastic wrap and refrigerate until ready to serve.
NOTES:
Substitute olive oil with Italian salad dressing, if desired.
Allow the ingredients to marinate for a few hours or overnight for a more concentrated flavor before skewering them.
If you use cheese tortellini for this recipe, be sure to cook tortellini according to package directings first. Rinse in cold water and let cool.
These are great for party appetizers or even adding to your kids lunch boxes. You can make them ahead of time and keep them in the fridge until ready to serve. They are perfect served at room temperature. They also make great picnic or potluck items!
The recipe as it's written makes a lot of food. You'll be able feed 12-15 hungry people, so modify quantities as needed.
This article and recipe adapted from this site
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