|Posted by Stacey @ Savory & Sweet on May 29, 2012 at 10:50 AM|
I was introduced to this idea while being served some hors d'oeuvres at a friends wedding, and I was in love. This takes the classic flavors of an antipasto and turns the ingredients into an easy and practical appetizer. You can even add some rolled up slices of capicola and prosciutto for a more heartier skewer.
1 Pint Cherry tomatoes, cut in half (sundried tomatoes would be a great subsitute as well!)
1 Cup Marinated Kalamata Olives, cut in half
4 Medium Size Balls of Fresh Mozzarella, cut into 12 pieces each
1 Small Jar of Marinated Artichoke Hearts, each piece chopped in half
1 Cup Balsamic Vinaigrette Dressing
25-30 8" Wood Skewers
Cut tomatoes, olives and artichokes in half and the fresh mozzarella into 12 pieces (per ball).
Skewer one piece of each ingredient so there are about three pieces of each on one skewer. (My order went tomato, mozzarella, olive, artichoke and ended with a tomato on top)
Place skewers in a container long enough for them to lay down. Pour the balsamaic vinaigrette over all the skewers, and let them marinate for 30 mins to an hour before serving.
*(Optional - you can sprinkle some finely chopped basil before serving.)