Marinated Havarti Cheese Kabobs Recipes

ANTIPASTO KABOBS

Antipasto Kabobs image

Build playful towers of bite-size cheese, olives, and tomatoes, all marinated in a quick balsamic vinaigrette.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 2h15m

Yield 20

Number Of Ingredients 10

Ingredients

1/2 teaspoon sugar
1/4 teaspoon salt
1 clove garlic, chopped
1/2 cup balsamic vinegar
1/4 cup vegetable oil
2 teaspoons Dijon mustard
20 cubes (1/2 inch each) mozzarella cheese (about 3 oz)
10 cherry or grape tomatoes, each cut in half
20 small pitted ripe olives
Basil leaves, if desired

Steps:

In medium nonmetal bowl or resealable food storage plastic bag, mix sugar, salt, garlic, vinegar, oil and mustard. Add cheese, tomatoes and olives. Cover and refrigerate at least 2 hours to marinate.
With slotted spoon or tongs, remove cheese, tomatoes and olives from marinade. On each of 20 decorative toothpicks or bamboo skewers, alternate cheese, tomatoes, olives and basil. Serve immediately or refrigerate until serving time.

Nutrition Facts : Calories 45, Carbohydrate 1 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 100 mg, Sugar 0 g, TransFat 0 g

COLORFUL MARINATED OLIVE KABOBS

Colorful Marinated Olive Kabobs image

Simple yet sophisticated, these mini-kabob appetizers feature assorted olives and fresh veggies flavored with a sprightly citrus-dill marinade.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 2h20m

Yield 36

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
1/4 cup chopped fresh dill weed
2 thin slices orange, quartered
2 thin slices lemon, quartered
2 cloves garlic, quartered
1 cup pitted assorted olives (kalamata, niçoise, green)
2 yellow or orange bell peppers, cut into 1-inch squares
18 cherry tomatoes, halved
Cocktail picks, fresh rosemary twigs or toothpicks

Steps:

In food-storage plastic container or resealable food-storage plastic bag, mix marinade ingredients. Add olives and bell pepper squares; cover container or seal bag. Turn to coat well with marinade. Refrigerate 2 hours or overnight, occasionally turning container or bag to coat with marinade.
To serve, remove olives and pepper squares from marinade; discard marinade. Arrange tomatoes, cut side down, on serving plate. Thread 1 olive and 1 pepper square onto each cocktail pick. Insert each into tomato half for base.

Nutrition Facts : Calories 10, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Kabob, Sodium 35 mg, Sugar 0 g, TransFat 0 g

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