Antipasti Summer Recipe

Recipe by: Sandra Lee
Ingredients: makes 10 to 12
1 (16 ounce) jar sweet cherry peppers, drained
1 (14 ounce) can quartered artichoke hearts, drained
1 ( 8 ounce) package natural cheddar and monterey jack cheese cubes
1 (7 ounce) jar pimiento stuffed spanish olive, drained
1 pint grape tomatoes
1 (16 ounce) bottle classic Italian vinaigrette
½ cup pepperoni slices
10 to 12 (6 inch) wooden skewers

Procedures:
In a large bowl, combien peppers, artichokes, cheese, olives, and tomatoes. Add chill for at least 30 minutes. Thread marinated mixture and pepperoni evenly onto skewers.
Antipasti Summer Recipe

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