1 (14-oz.) can small artichoke hearts, drained and halved
1 pint grape tomatoes
1 (6-oz.) jar large pitted Spanish olives, drained
16 (6-inch) wooden skewers
1 (16-oz.) bottle balsamic-basil vinaigrette
1 tablespoon fresh lemon juice
How to Make It
Cut cheese evenly into 16 cubes. Wrap salami slices around cheese cubes. Thread cubes, artichoke hearts, tomatoes, and olives alternatively on skewers. Place skewers in a large plastic container or baking dish.
Stir together vinaigrette and lemon juice. Pour dressing mixture over skewers; cover tightly, and chill 8 hours. Remove skewers from marinade, discarding marinade before serving.
Note: For testing purposes only, we used Ken's Steak House Balsamic & Basil Vinaigrette.
Took this to a get together last night. was GREAT and all were eaten. Easy, easy to prepare and yummy to eat. You do have to pre-plan because of the amount of time for marinating for 8 hrs. Only issue I had was the skewers poked through the baggies used to marinate the skewers. I had made more skewers than the recipe called for, so they did not all lay in a neat little row but were instead on top of each other. I put the baggie in an pan and so there was no mess in the fridge while marinating, and turned the bag a few times during the 8 hrs of marinating...so it would distribute throughout. (I had wondered if the wooden skewers would be oily to hold on to, but they weren't. It was GREAT !) Would definitely make this again !!
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