ANTIPASTO SKEWERS #APPETIZER #MOZZARELLA
This formula was made as a team with Dr. Oetker Virtuoso Pizza. Much obliged to you for supporting the backers that help make The Sweetest Occasion conceivable!
At our ongoing housewarming party (facilitated as a team with the fine people at Dr. Oetker Virtuoso Pizza), I needed to make two or three incredible gathering hors d'oeuvres to serve our visitors. These appetizer sticks were a noteworthy hit! I stacked them up with mozzarella, cooked peppers, salami and olives, yet you can adjust them to suit your own taste.
Without a doubt I made a point to make myself a couple without meat, being the veggie lover that I am! Play with various types of meats and olives, swap out the mozzarella for burrata. The potential outcomes and flavor mixes are perpetual! Balancing the menu? These zucchini veggie balls and a delectable mixed drink I like to call pumpkin brew spiked juice.
INGREDIENTS
24 mini fresh mozzarella balls
24 olives
12 slices of salami, cut in half
24 small basil leaves
2 roasted peppers (or 1 jar)
1 jar artichoke hearts
½ pound fresh tortellini, cooked
Bamboo skewers
INSTRUCTIONS
- Using 3? bamboo skewers or similar, layer your ingredients starting with the mozzarella balls, then the roasted peppers (I used a mix of red, yellow and orange), tortellini, basil, artichoke heart, salami and olives.
- I opted to pick up mozzarella and olives that were already marinated and seasoned, but I would suggest tossing yours in a bit of olive oil with a pinch of Italian seasoning if you can’t find those that are already pre-seasoned.
- I also roasted my own peppers, but you can easily pick up a jar to make things simpler.
- Line a tray with your finished skewers and refrigerate until serving.
- Make them the night or the morning before and keep chilled. (Leftovers will keep for a few days!)
- Plan for 2 - 3 per person.
For more detail: http://bit.ly/2ZsNFIn
