Marinated antipasto is always a welcome appetizer. But to be an applauded appetizer, serve them kabob-style on small wooden skewers.
What You Need
Original recipe yields 16 servings
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
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Let's 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.
Substitute 16 balls of POLLY-O Fresh Mozzarella for the cubed KRAFT Mozzarella Cheese.
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 large pitted black olives or pimiento-stuffed green olives for the tomatoes.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 1 skewer and 4 crackers each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.