EASY ITALIAN ANTIPASTO SKEWERS
Steps:
- In a small bowl toss together the cherry tomatoes, mozzarella balls, olive oil, oregano and salt. Then thread a cherry tomato, mozzarella ball, basil leaf, cherry tomato and a mozzarella ball.
- Cut the cantaloupe in half and clean, then make 8 melon balls.
- Slice the prosciutto down the middle and fold in an accordion style. Then thread starting with a melon ball, then prosciutto, mozzarella ball, prosciutto, melon ball and prosciutto.
- Grill Zucchini slices on a pan grill or bbq.
- Then slice each the prosciutto slice down the middle, set aside.
- In a medium bowl mix together the drained ricotta, parmesan cheese, salt and pepper. Spread some of the ricotta mixture on each slice of grilled zucchini, place a slice of prosciutto on top and roll up. Thread 3 zucchini rolls on each skewer.
Nutrition Facts : Calories 188 kcal, Carbohydrate 2 g, Protein 13 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 32 mg, Sodium 150 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ANTIPASTO SAUSAGE SKEWERS
Steps:
- Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes.
- Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and sausage, arranging them on the skewer so that it can stand up on the sausage end. Repeat with the remaining ingredients to make about two-dozen skewers.
Nutrition Facts : Calories 140, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 30 milligrams, Sodium 970 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 12 grams
ANTIPASTI SKEWERS
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield 6 skewers
Number Of Ingredients 12
Steps:
- Toss the mozzarella, olive oil, oregano and salt together in a small bowl.
- Thread six 8-inch skewers as follows: mozzarella, yellow pepper, cherry tomato, green olive, piquillo pepper, Kalamata olive, artichoke heart, salami, basil. Serve on a platter.
ANTIPASTO SKEWERS
This elegant-looking appetizer is quick and easy to make. It's perfect for dinner parties, cocktail parties and everything in between! -Amanda Dekrey, Fargo, North Dakota
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- On 12 wooden 6-in. skewers, alternately thread tomatoes, mozzarella, folded salami slices and olives. Refrigerate until serving. If desired, drizzle skewers with vinaigrette to serve.
Nutrition Facts : Calories 204 calories, Fat 9g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 345mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 7g fiber), Protein 11g protein.
ANTIPASTO KABOBS
My husband and I met at a cooking class. We have loved creating menus and entertaining ever since. These make-ahead antipasto skewers are always a hit. -Denise Hazen, Cincinnati, Ohio
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 40 appetizers.
Number Of Ingredients 6
Steps:
- Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, olives and salad dressing. Toss to coat; cover and refrigerate for 4 hours or overnight., Drain mixture, discarding marinade. For each appetizer, thread a stuffed olive, a folded pepperoni slice, a tortellini, a folded salami piece and a ripe olive on a toothpick or short skewer.
Nutrition Facts : Calories 66 calories, Fat 5g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 315mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
ANTIPASTO SKEWERS
These colorful skewers are the perfect outdoor appetizer for a crowd: They can be assembled ahead of time and grilled right before serving. Don't skimp on the lemon-it adds something special.
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare a grill for medium-high heat. Push 1 lemon piece to the bottom of a skewer. Lay 2 slices of salami on top of each other, fold in half, then push onto the skewer snugly against the lemon. Wrap a basil leaf around a piece of the cheese, and push them onto the skewer, catching both sides of the leaf if possible. Fold a red pepper strip in half, and add it to the skewer, followed by an artichoke piece and an olive. Repeat from salami to olive twice on the skewer, and top with a lemon piece. Repeat with the remaining skewers. Transfer to a rimmed baking sheet.
- Lightly oil the grill grates. Brush the skewered food with the marinade from the artichoke. Lightly drizzle the bread with oil, and season with salt and black pepper. Grill the bread on both sides until browned and crisp, about 3 minutes total; transfer to a serving tray.
- Grill the skewers until grill marks appear and the edges of the artichoke pieces are beginning to brown, about 1 minute per side. If the cheese sticks to the grill, use a metal spatula to loosen. Serve the skewers with the grilled bread, and squeeze with lemon before serving.
SAUSAGE ANTIPASTO SKEWERS
From Food Newtwork. MAde for a summer potluck when I didnt want to turn the oven on. Very easy and very tasty! They look pretty too:)
Provided by Meredith .F
Categories < 30 Mins
Time 20m
Yield 24 skewers
Number Of Ingredients 6
Steps:
- Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes.
- Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and sausage, arranging them on the skewer so that it can stand up on the sausage end. Repeat with the remaining ingredients to make about two-dozen skewers.
Nutrition Facts : Calories 14.9, Fat 0.1, Sodium 280.3, Carbohydrate 3.3, Fiber 1.3, Sugar 0.7, Protein 0.9
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5/5 (3)Category Appetizer, Side Dish, SnackCuisine Italian/MediterraneanEstimated Reading Time 7 mins
- Skewer the antipasto ingredients beginning perhaps with the basil or parsley, followed by the larger pieces like prosciutto or artichoke hearts. Place the Kalmata olive at the very top of the skewer. If you have more basil or parsley leaves, alternate them on the skewer.
- Arrange skewers on a serving platter or slate board. If you like, finish with a sprinkle of dried oregano and drizzle of Early Harvest extra virgin olive oil. Serve cold or at room temperature.
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- Cover and refrigerate up to 24 hours. Sprinkle with herbs and drizzle with balsamic reduction just before serving if desired.
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