These delightful sticks of goodness are one of my most requested appetizers at BBQ’S or dinner parties. They are so easy to make yet have a sophistication about them that makes it feel a lot fancier than what it simply is… food on a stick. HA.
If you love Italian cuisine or have been to a authentic restaurant you would have most likely been served an antipasto plate. It is the 1st course that consists of cured meats, cheeses, vegetables, and herbs in oil/vinegar. Antipasto signifies the beginning of a meal, and these are so a great way to kick it off!
There are many variations that can be done with this recipe, in fact think of it as a base for you to grow from and try different ingredients. I’m not even going to write out a recipe because like I mentioned the ingredients really depend on individual taste or what is on hand.
I like to use cooked stuffed raviolis or tortellini’s. You can just pick up a bag from the grocery store, boil for 5 minutes, drain and let cool. While the pasta cools I start prepping the rest of my antipasto.
DRESSING
The dressing stays the same with a few touches here and there. Typically I mix 1/2 cup of fresh pesto with 1 cup of olive oil. A small squeeze of lemon, and fresh cracked pepper.
INGREDIENTS
For this particular recipe I used-
- Sweet cherry tomatoes
- Fresh mozzarella pearls or ball cut into bite size pieces.
- Pepperoni
- Cheese filled ravioli, whole bag boiled in salty water for 5 minutes, drained and cooled
- Fresh basil
Other Antipasto options –
- Salami
- prosciutto
- marinated tomatoes
- artichokes
- parmesan cheese
- mushrooms
- assorted olives
- smoked salmon
- goat cheese
- calamari
- mussels
The next step after you have the ingredients prepared is to simply slide onto a bamboo skewer and create a pattern. I like to keep the pattern the same but you can do whatever you desire. Once the skewers are finished, I arrange on a a plate with fresh a basil, mix the pesto, oil, and lemon, pepper, then drizzle all over.
To finish, a sprinkle of sea salt and some finely chopped basil. You can even do some balsamic vinegar and a shred of parmesan cheese too!
Have fun with it, there are no rules.
ENJOY!
