Antipasto Skewers


Antipasto Skewers

Antipasto Skewers

Course Appetizer
Cuisine Italian
Keyword artichoke hearts, bell peppers, fresh mozzarella cheese
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 24 skewers
Calories 84kcal


  • 2 large red bell peppers or yellow
  • 12 oz. marinated artichoke hearts 2 - 6 oz jars 16 pieces, drained, patted dry and cut crosswise into bite-size pieces
  • 12 ounces mozzarella cut into bite-size chunks
  • 2 tablespoons balsamic vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1 Pinch black pepper


  • Chopped fresh parsley or basil for garnish


  • Preheat broiler to high and line a baking sheet with foil.
  • Seed and core peppers and cut in half. Place halved peppers, skin side up, on baking sheet and broil until blackened, 10 to 12 minutes.
  • Transfer to a paper bag, seal bag and allow to steam for 10 minutes. Hold peppers under cold running water to remove skin. Pat dry with paper towels and cut into squares.
  • Thread artichoke hearts, peppers and cheese on 24 small skewers or large toothpicks, alternating decoratively.
  • In a small bowl, whisk together vinegar, mustard, oil, salt and pepper until blended and smooth. Arrange skewers on a large platter. Brush liberally with balsamic mixture and sprinkle with parsley or basil, if desired. Serve at room temperature.


Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.


Calories: 84kcal | Carbohydrates: 2g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 171mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 666mcg | Vitamin C: 20mg | Calcium: 76mg | Iron: 1mg

Add a Comment

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Exit mobile version