Antipasto Skewers

Serves 24

Serve these bright, flavorful appetizers before an Italian meal. They can be made up to 3 hours in advance and you can simply halve the recipe to feed a smaller crowd.

Ingredients

24 artichoke hearts, drained and quartered
1 cup Italian vinaigrette
48 bocconcini (small mozzarella balls)
3 grilled or sautéed portobello mushrooms, each cut into eighths
3 roasted red peppers, seeded and cut into 1-inch pieces
3 roasted yellow peppers, seeded and cut into 1-inch pieces
1/4 cup roasted garlic oil
1/4 teaspoon salt
1/4 teaspoon pepper
24 (6-inch) bamboo skewers
8 large basil leaves, thinly sliced

Method

Toss artichoke hearts with vinaigrette in a large bowl. Put bocconcini, mushrooms, peppers, garlic oil, salt and pepper into a second large bowl and toss well. Cover both with plastic wrap and refrigerate for 1 hour.

Thread bocconcini, peppers, mushrooms and artichoke hearts onto skewers, alternating them as you go so that each skewer has a bit of each. Place the skewers in a wide-mouthed jar or other decorative container, or arrange them on a platter. Garnish with basil and serve.

Nutrition

Per Serving (1 skewer): 190 calories, 12g protein, 14g fat (8g saturated), 45mg cholesterol, 6g carbohydrates, 2g fiber, 3g sugars, 340mg sodium

http://wholefoodsmarket.com/recipes/21