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Serves 24
 | 24
artichoke hearts, quartered |
| 8 oz
Italian Vinaigrette |
| 8
large fresh basil leaves |
| 4 oz
roasted garlic oil |
| 1/4
tsp sea salt |
| 1/2
tsp course black pepper |
| 48
bocconcini (small mozzarella balls) |
| 3
whole grilled or sautéed portabella mushrooms |
| 3
roasted red peppers |
| 3
roasted yellow peppers |
| 24 -
6" wooden skewers |
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Marinate artichoke hearts in the vinaigrette. Julienne basil, setting aside a
portion for garnish. Mix the rest with roasted garlic oil, salt and pepper.
Toss this mixture with the mozzarella.
- Cut
portabella mushroom into eighths. Cut the roasted peppers into 1" pieces (all
of the above can be done a day ahead).
- On
the skewer, thread a mozzarella ball, followed by a piece of red pepper,
portabella, mozzarella, yellow pepper and artichoke (the skewers can be
prepared 3 hours in advance).
-
Place the skewers in a wide-mouthed jar or other decorative container.
Sprinkle cracked pepper and basil over skewers. You can also add one or all of
the following ingredients: salami, pepperoni, provolone cheese, tomato and
olives.
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