These Antipasto Skewers are the perfect party appetizer and the flavors really come together in this Italian-inspired finger food.

Recipe by MyRecipes March 2011

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Credit: Ryan Benyi; Styling: Stephana Bottom

Recipe Summary

prep:
20 mins
cook:
12 mins
total:
32 mins
Yield:
24 pieces
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Note: Nutritional analysis is per skewer

Nutrition Facts

87 calories; fat 7g; saturated fat 3g; protein 3g; carbohydrates 2g; cholesterol 11mg; sodium 158mg.
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