Antipasti Skewers Food

ANTIPASTO KABOBS

Steps:

• Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, olives and salad dressing. Toss to coat; cover and refrigerate for 4 hours or overnight., Drain mixture, discarding marinade. For each appetizer, thread a stuffed olive, a folded pepperoni slice, a tortellini, a folded salami piece and a ripe olive on a toothpick or short skewer.

ANTIPASTO SKEWERS

Steps:

• Prepare a grill for medium-high heat. Push 1 lemon piece to the bottom of a skewer. Lay 2 slices of salami on top of each other, fold in half, then push onto the skewer snugly against the lemon. Wrap a basil leaf around a piece of the cheese, and push them onto the skewer, catching both sides of the leaf if possible. Fold a red pepper strip in half, and add it to the skewer, followed by an artichoke piece and an olive. Repeat from salami to olive twice on the skewer, and top with a lemon piece. Repeat with the remaining skewers. Transfer to a rimmed baking sheet.
• Lightly oil the grill grates. Brush the skewered food with the marinade from the artichoke. Lightly drizzle the bread with oil, and season with salt and black pepper. Grill the bread on both sides until browned and crisp, about 3 minutes total; transfer to a serving tray.
• Grill the skewers until grill marks appear and the edges of the artichoke pieces are beginning to brown, about 1 minute per side. If the cheese sticks to the grill, use a metal spatula to loosen. Serve the skewers with the grilled bread, and squeeze with lemon before serving.

ANTIPASTO SKEWERS

Steps:

• Combine bocconcini and 2 tablespoons Italian dressing. Marinate at least 2 hours or overnight.
• Meanwhile, cook tortellini according to package directions. Drain well and run under cold water to stop cooking. Toss with Italian dressing and let marinate 1 hour.
• Thread items on 6" wooden skewers alternating colors and textures.
• Cover and refrigerate up to 24 hours. Sprinkle with herbs and drizzle with balsamic reduction just before serving if desired.

ITALIAN ANTIPASTO SKEWERS WITH BALSAMIC REDUCTION

Steps:

• Using wooden skewers add antipasto ingredients in whatever order you prefer. I like to start and end with either tomatoes or olives.
• Drizzle the skewers with balsamic reduction and basil or parsley leaves. You can also add basil or parsley leaves in between other ingredients.
• Add balsamic vinegar to the pot and heat up on a low heat until reduced to the point that it sticks to the back of the spoon.

EASY ITALIAN ANTIPASTO SKEWERS

Steps:

• In a small bowl toss together the cherry tomatoes, mozzarella balls, olive oil, oregano and salt. Then thread a cherry tomato, mozzarella ball, basil leaf, cherry tomato and a mozzarella ball.
• Cut the cantaloupe in half and clean, then make 8 melon balls.
• Slice the prosciutto down the middle and fold in an accordion style. Then thread starting with a melon ball, then prosciutto, mozzarella ball, prosciutto, melon ball and prosciutto.
• Grill Zucchini slices on a pan grill or bbq.
• Then slice each the prosciutto slice down the middle, set aside.
• In a medium bowl mix together the drained ricotta, parmesan cheese, salt and pepper. Spread some of the ricotta mixture on each slice of grilled zucchini, place a slice of prosciutto on top and roll up. Thread 3 zucchini rolls on each skewer.

ANTIPASTO SKEWERS

Steps:

• Dressing. Whisk together all dressing ingredients and set aside.
• Make skewers. Layer ingredients on a food stick in whatever order you like. You'll want to fold the basil, salami, and pepperoncini, before adding to the stick.
• Serve + Enjoy! Brush dressing over the top of each skewer. Serve on a platter, and enjoy!

EASY ANTIPASTO SKEWERS

Steps:

• Make the balsamic glaze if not using store bought.
• Cut the meat, cheese and artichokes into chunks. Don't cut too small or they will be difficult to skewer.
• Skewer the ingredients onto the wooden skewers. Sprinkle with Italian season then drizzle with balsamic glaze before serving.

ANTIPASTO SKEWERS

Steps:

• Mix garlic, olive oil, parsley, salt, and pepper together in a medium bowl. Toss in mushrooms, and allow to marinate for 20 minutes.
• Thread one piece each, bread, mushroom, and havarti onto cocktail toothpicks or small skewers. Arrange on a platter, drizzle with remaining marinade, and serve.

ANTIPASTO SKEWERS

Steps:

• Start by cooking the tortellini according to package directions. Rinse in cold water.
• Thread each skewer with each ingredient. Drizzle with balsamic glaze if desired.

PARTY ANTIPASTO SKEWERS

Steps:

• These are rough estimates on the amount of ingredients, because you can make as many skewers as you want, and you can skewer them any way you want, and lastly, you can use any combination of ingredients you want.
• Skewered -- There is no right or wrong to this. And you can use 3", 6", or 8" skewers. So just add what you want. I like to add 1-2 of each for the bigger skewers and maybe just 1 of each on the smaller ones. I just used the inexpensive wooden skewers found right in the grocery store.
• I might put a artichoke heart, olive, ravioli, then a tomato, salami, another ravioli, olive, salami and artichoke. But you get the idea. Just have fun with them.
• Marinade -- Mix the bottled dressing, garlic and capers and pour over the skewers in a glass (non reactive pan) 13x9" pan. Make sure you roll them around so they are covered well. Cover with saran wrap and marinate 2-24 hours.
• Note, depending on how many skewers you make you make need to make additional marinade.
• Finish -- Remove from the marinade and grate some fresh parmesan over the skewers and garnish with a little fresh chopped basil.

ANTIPASTO SKEWERS

Steps:

• On 12 wooden 6-in. skewers, alternately thread tomatoes, mozzarella, folded salami slices and olives. Refrigerate until serving. If desired, drizzle skewers with vinaigrette to serve.

ANTIPASTO SKEWERS

Steps:

• Cook tortellini according to package instructions.
• In the meantime, in a large bowl, combine all remaining ingredients except for the pepperoni (artichoke hearts, olives, peppers, and any other veggies you are using).
• Add cooked tortellini to the bowl, then pour in olive oil and sprinkle dried basil, salt, and pepper. Gently coat all ingredients by mixing with a wooden spoon.
• Cover and refrigerate for at least 30 minutes, up to overnight.
• Thread ingredients on skewers in your preferred order. Serve immediately, or cover and refrigerate until ready to serve.

ANTIPASTO SKEWERS

Steps:

• Assemble all the antipasto skewers. Lay out all ingredients in front of you, then prepare the skewers. We like each skewer to have at least 1 fresh leaf of basil, 1 cheese, and 2 cured meats. If a piece of basil is too large, cut it in ½ or ⅓ so it's comparable in size to the other ingredients. Fill the rest of the skewer with veggies and olives! Continue assembling skewers until all ingredients are used.
• Grab a round serving board or tray. If it's not safe for olive oil (such as marble or other sensitive material), place a layer of parchment paper down first. Place the skewers on the board in a single layer forming a circle, leaving a whole in the center large enough for a small bowl.
• Pile another layer of skewers on top, forming a beautiful holiday wreath! When you're finished assembling the antipasto board, throw any leftover ingredients into a tiny bowl, then place in the center of the wreath with a few extra toothpicks or skewers on the side.
• Serve immediately or cover with plastic wrap and refrigerate until needed. Allow antipasto to come to room temperature before serving.

ANTIPASTI SKEWERS

Steps:

• Cut the feta into small cubes. Tear the Serrano ham into long pieces. Thread a cube of feta, a piece of ham, a drained pickled cherry pepper and an olive into 12 long cocktail sticks.

ANTIPASTO KABOBS

Steps:

• Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, olives and salad dressing. Toss to coat; cover and refrigerate for 4 hours or overnight., Drain mixture, discarding marinade. For each appetizer, thread a stuffed olive, a folded pepperoni slice, a tortellini, a folded salami piece and a ripe olive on a toothpick or short skewer.

ANTIPASTO SKEWERS

Steps:

• Cook tortellini according to package directions. Drain and rinse under cold water to stop the cooking process. Transfer to a bowl and toss with Italian dressing. Cover the bowl with plastic cling wrap and refrigerate for 15 minutes up to 2 hours. Drain the marinade.
• Prepare the remaining ingredients and arrange them in front of you. Thread the items onto cocktail picks (or 6-inch wooden skewers) making sure to alternate between different colors and textures. I threaded the items in the following order: black olive, basil, tortellini, salami, tomato, artichoke heart, pepperoni, black olive, and cheese.
• Serve with a side of olive oil and balsamic vinegar, with a drizzle of balsamic glaze, or with pesto, if desired.

ANTIPASTI SKEWERS

Steps:

• Toss the mozzarella, olive oil, oregano and salt together in a small bowl.
• Thread six 8-inch skewers as follows: mozzarella, yellow pepper, cherry tomato, green olive, piquillo pepper, Kalamata olive, artichoke heart, salami, basil. Serve on a platter.

ANTIPASTO SKEWERS

Steps:

• Take a skewer in hand. Slide one of each ingredient onto the skewer. Repeat until all skewers are full. Refrigerate until ready to serve.