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Marinated Antipasto Appetizers

Marinated Antipasto Appetizers recipe
photo by:kraft
So tasty and easy to make!
posted by
darkpriestss
on 12/31/2010
time
prep:
10 min
total:
40 min
servings
total:
16 servings, 1 skewer and 4 crackers each
Magazine Acquisition

What You Need

4
oz.  (1/2 of 8-oz. pkg.) KRAFT Low-Moisture Part-Skim Mozzarella Cheese, cut into 16 cubes
4
 canned artichoke hearts, drained, quartered
1/4
cup  KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
16
 grape tomatoes
16
slices  OSCAR MAYER Pepperoni
 RITZ Simply Socials Original Crackers

Make It

COMBINE cheese, artichokes and dressing. Refrigerate 30 min. to marinate.

DRAIN cheese and artichokes; discard marinade. Thread 1 each tomato, artichoke quarter, pepperoni slice and cheese cube onto each of 16 small wooden skewers.

ARRANGE on platter. Serve with crackers.

Kraft Kitchens Tips

Substitute
Substitute 16 balls of POLLY-O Fresh Mozzarella for the cubed KRAFT Mozzarella Cheese.
Special Extra
If fresh rosemary sprigs are available, substitute them for the wooden skewers. Wash and dry 16 (4- to 6-inch-long) rosemary sprigs. Remove leaves, leaving just a few leaves at the end of each sprig. (Reserve rosemary leaves for another use.) Thread ingredients on sprigs as directed.
Substitute
Substitute large pitted black olives or pimiento-stuffed green olives for the tomatoes.
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