Antipasto skewers

By Stefano Faita
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Ingredients

  • 6 pieces small bocconcini (cherry-sized)
  • 1 tablespoon extra-virgin olive oil
  • Pinch dried oregano
  • Pinch sea salt
  • 2 roasted yellow peppers, sliced into 6 strips and rolled
  • 6 cherry tomatoes
  • 6 pitted green olives
  • 6 small slices prosciutto, rolled
  • 6 pitted Kalamata olives
  • 6 quarters marinated artichoke hearts
  • 6 thin slices salami, rolled
  • 6 leaves fresh basil

Special equipment:

  • Six 20 centimeter skewers

Directions

  1. Toss the mozzarella, olive oil, oregano and salt together in a small bowl.
  2. Thread six 20 centimeter skewers as follows: mozzarella, yellow pepper, cherry tomato, green olive, prosciutto, Kalamata olive, artichoke heart, salami, basil. Serve on a platter. 

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