Antipasto Skewers
Serves: 3
Llewellyn Gorczany
1 January 1970
Based on User reviews:
60
Spice
44
Sweetness
57
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
12 large
Basil Leaves (fresh)12 large
Olive (pitted cerignola)Directions:
1
Special equipment: Four 12-inch skewers Prepare a grill for medium-high heat
2
Push 1 lemon piece to the bottom of a skewer
3
Lay 2 slices of salami on top of each other, fold in half, then push onto the skewer snugly against the lemon
4
Wrap a basil leaf around a piece of the cheese, and push them onto the skewer, catching both sides of the leaf if possible
5
Fold a red pepper strip in half, and add it to the skewer, followed by an artichoke piece and an olive
6
Repeat from salami to olive twice on the skewer, and top with a lemon piece
7
Repeat with the remaining skewers
8
Transfer to a rimmed baking sheet
9
Lightly oil the grill grates
10
Brush the skewered food with the marinade from the artichoke
11
Lightly drizzle the bread with oil, and season with salt and black pepper
12
Grill the bread on both sides until browned and crisp, about 3 minutes total; transfer to a serving tray
13
Grill the skewers until grill marks appear and the edges of the artichoke pieces are beginning to brown, about 1 minute per side
14
If the cheese sticks to the grill, use a metal spatula to loosen
15
Serve the skewers with the grilled bread, and squeeze with lemon before serving