Antipasto Kabobs Food

EASY ANTIPASTO KEBOBS RECIPE

Steps:

• Layer ingredients on kebabs and refrigerate until needed.
• To make the sauce, mince basil and cilantro or process in a small food processor. Mix in salt, pepper and olive oil until a sauce forms. Using a pastry brush, brush over the mozzarella (and bread or pasta if using).
• Serve immediately.

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 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 KABOBS

Steps:

• Cook cheese-filled tortellini according to package directions, omitting salt. Drain and cool.
• Thread tortellini and next 4 ingredients onto 25 wooden skewers.
• Place in a 13x9 inch dish and drizzle with salad dressing, turning to coat.
• Cover and chill at least 4 hours.
• Drain before serving.

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.

EASY ANTIPASTO KABOBS

Steps:

• Cook tortellini according to package directions., Meanwhile, in a large resealable plastic bag, combine the vinegar, cheese, basil, mustard, oil, honey and pepper. Add the artichokes, green pepper, tomatoes, olives and ham. Drain and rinse tortellini in cold water; add to bag. Seal bag and turn to coat. Refrigerate for 4 hours or overnight., Drain and discard marinade. For each kabob, thread tortellini, artichokes, green pepper, tomatoes, olives and folded ham onto a skewer.

ANTIPASTO KABOBS

Steps:

• Cook tortellini according to package directions. Do not overcook. Drain and rinse in cold water.
• Combine the tortellini, olives, and salad dressing in a bag. Seal and refrigerate overnight.
• Drain and discard dressing.
• On each skewer thread a stuffed olive, folded salami piece, tortellini, another folded salami piece, and a black olive.

ANTIPASTO KABOBS

Steps:

• Mix all ingredients in medium bowl. Cover and refrigerate 15 minutes to marinate.
• Alternately thread olives, pepperoncini, pickles, cheese and tomatoes onto eight 8-inch wooden skewers. Discard remaining salad dressing.