Antipasto Skewers
Skewered Italian cured meats, cheeses, and vegetables threaded on picks. Assembled cold and served as a no-cook appetizer.
Ingredients
Method
Cut provolone into 1-inch cubes. Cut cucumber into 1-inch pieces. Cut roasted red peppers into 1-inch strips. Separate red onion petals. Drain artichoke hearts and pat dry. Halve cherry tomatoes if large. Pat all ingredients dry with paper towels.
Thread cured meat, provolone, cherry tomato, cucumber, kalamata olive, roasted red pepper, artichoke heart, and red onion onto each skewer in alternating pattern. Repeat to make 8 skewers.
Arrange skewers on a serving platter. Drizzle with olive oil and balsamic vinegar. Sprinkle with parsley, salt, and black pepper. Serve at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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