Grilled Antipasto Skewers

Grilled Antipasto Skewers

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Grilled Antipasto Skewers

2 yellow or orange peppers, cored and seeded
1 tbsp (15 mL) lemon juice
1 clove garlic, minced
2 tsp (10 mL) chopped fresh oregano
1 tsp (5 mL) each Dijon mustard & red hot sauce
¼ tsp (1 mL) each salt and pepper
3 tbsp (45 mL) Crisco® Canola oil
6 oz (180 g) salami cut into 1-inch (2.5 cm) chunks
7 oz (200 g) baby bocconcini cheese, about 8 balls
16 Bick’s® Mini-Crunch’ems® Definitely dill pickles or Garlic Rush Pickles
16 cherry tomatoes
1. Preheat grill to medium-high. Cut each pepper into 8 large chunks. Whisk lemon juice, garlic, oregano, mustard, hot sauce, and salt and pepper. Whisking constantly, drizzle in oil until combined. Brush half the marinade over the peppers. Toss bocconcini and tomatoes with remaining marinade.

2. Grill peppers, turning as needed, for 12 to 14 minutes, or until tender and well marked. Cool to room temperature. Thread peppers, salami, cheese, tomatoes and pickles onto 8 large skewers.

Preparation Time : 10 minutes
Cooking Time : 15 minutes

Makes: 8 appetizers

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Grilled Antipasto Skewers
 


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