Appetizers

Roasted Pepper and Basil Skewers

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photo by:

kraft

Like serving summer on a stick. Cheese, roasted peppers and fresh tomatoes and basil line up to celebrate on your patio. Fast, delicious and better for you, too.

time

prep:

10 min

total:

30 min

servings

total:

16 servings

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What You Need

pkg. (16 oz.) POLLY-O Part Skim Mozzarella Cheese, cut into 16 cubes

fresh basil leaves

roasted yellow peppers, each cut into 8 small squares

cherry tomatoes

1/3

cup KRAFT Classic Italian Vinaigrette Dressing

Make It

THREAD all ingredients except dressing onto 16 small wooden skewers or toothpicks. Place in shallow dish. Add dressing; turn skewers to evenly coat ingredients with dressing.

LET stand at room temperature 20 min. to marinate, turning occasionally.

REMOVE skewers from marinade just before serving; discard marinade.

Kraft Kitchens Tips

Substitute

Prepare using KRAFT Light House Italian Dressing.

Substitute

Substitute 2 pkg. (8 oz. each) KRAFT Monterey Jack Cheese for the 16-oz. pkg. of mozzarella.

How to Roast Peppers

Preheat broiler. Place whole bell peppers or large chile peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.

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danifsu

posted:8/24/2011

Wonderful! I made this for my Bunco group and it was a hit!

JenJubin

posted:5/29/2011

This was a big hit at our family Memorial Day Weekend part!

pbender83

posted:5/6/2011

THIS WAS A BIG HIT AT A FRIENDS SPRING PARTY!! THEY LIKED THAT IT WAS VEGGIES ON A STICK. I SUBSTITUTE THE BASEL AND USED BROCCOLI ALSO USED MORE THAT ONE KIND OF CHEESE

ps.dlife

posted:7/8/2010

Since the peppers are roasted before assembling, if they are going to be removed BEFORE SERVING, there's no need to use skewers during marination. Just place the pieces and the marinade in a resealable bag.

lis477

posted:7/6/2010

Fairly easy to make - and I'd never roasted peppers before. A little difficult to eat - looks like finger food, but more than one bite required. Tasty.

radrachelleigh

posted:7/5/2010

I'd never made roasted peppers before, but they turned out to be really good! I put olives on them because my family loves them so much, and I alternated between mozzerela and monterey jack. When cut as directed, the cheese chunks turn out to be really big, which is my only complaint, so that's not too shabby!

a cook

posted:5/31/2010

Every time I make these they all get eaten! The kids love to help make these as well as eat them. My daughter just requested these for her 6 year old birthday party. Easy and tasty.

momandi

posted:3/29/2010

Great recipe - so simple. But make peeling the peppers easier by putting them in the paper bag (or a bowl covered in plastic) before you peel them. The skin slides right off.

miakitty

posted:1/24/2010

I loved this recipe, and so did my guests. It was simple and tasty and not too bad for you! I used whole milk mozzarella instead of part skim.

LOTTIE44

posted:10/23/2009

This is a great recipe. I had so many cherry tomatoes from my garden I didn't know what to do. I made some with pepper jack cheese. They were a great hit with all my neighbors at our end of the summer party.