Antipasto Skewers

Name: Antipasto Skewers
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 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)

Posted On February 24, 2022

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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 skewers

Calories 84kcal

Ingredients

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

Optional

Chopped fresh parsley or basil for garnish

Instructions

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.