Italian Skewers…



1 (8-oz.) block mozzarella cheese

16 (4-inch) Genoa salami slices

1 (14-oz.) can small artichoke hearts, drained and halved

1 pint grape tomatoes

1 (6-oz.) jar large pitted Spanish olives, drained

16 (6-inch) wooden skewers

1 (16-oz.) bottle balsamic-basil vinaigrette

1 tablespoon fresh lemon juice


1. Cut cheese evenly into 16 cubes. Wrap salami slices around cheese cubes. Thread cubes, artichoke hearts, tomatoes, and olives alternatively on skewers. Place skewers in a large plastic container or baking dish.

2. Stir together vinaigrette and lemon juice. Pour dressing mixture over skewers; cover tightly, and chill 8 hours. Remove skewers from marinade, discarding marinade before serving.

Note: For testing purposes only, we used Ken’s Steak House Balsamic & Basil Vinaigrette.

One Comment

  1. Mim and Clark said:

    These look delicious. I will try them!

    June 27, 2014

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