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Antipasto Kebabs

Source of Recipe

From "Comfort Food Shortcuts" by David Venable


Recipe Introduction

"A colorful, eye-catching, and ready-in-no-time appetizer doesn't get any easier than these no-cook kebabs. Sliced prosciutto, grape tomatoes, mild pepperoncini, jarred artichoke hearts, and small mozzarella balls (called ciliegine) are arranged on 8-inch-long wooden skewers and piled onto platters, then drizzled with balsamic glaze. Set up an assembly line and let the kids pitch in. Put an empty glass on the table so guests have a place to put their used skewers. I'm not sure which I love more: that every bite offers a new flavor or that there are no dishes to wash."

List of Ingredients

◦ 24 small fresh mozzarella balls
◦ 24 marinated and quartered artichoke hearts from a jar, liquid reserved
◦ 24 red grape tomatoes
◦ 24 thin slices prosciutto
◦ 12 pepperoncini
◦ 24 fresh basil leaves
◦ 12 (8-inch) wooden skewers
◦ 3 tablespoons balsamic glaze


Recipe

Put the mozzarella balls, artichoke hearts, tomatoes, and ⅓ cup of the artichoke liquid in a bowl. Toss gently to coat all of the ingredients. Refrigerate and marinate for one hour.

Assemble by alternating the marinated ingredients, prosciutto, pepperoncini, and basil leaves on the skewers in any order you wish.

Arrange the skewers on a platter and drizzle with the balsamic glaze before serving.

Makes 12 servings