Ingredients
- 13 EachGarlic cloves, Finely minced
- 23 tspFresh oregano, Finely chopped
- 33 CupsGrape tomatoes, Cleaned, ends removed
- 424 EachBamboo skewers, At least 8" long
- 59 TbspExtra virgin olive oil
- 63 CanArtichoke hearts, Without oil, halved
- 724 SticksString Cheese Sticks, Cut each stick into 4 piece
- 860 EachKalamata olives, Pitted
- 93 tspBasil, Finely chopped
- 101/2 tspFresh black pepper
- 113 TbspBalsamic vinegar
- 126 OuncesProsciutto, Sliced, cut into strips and folded
- 131/2 tspKosher salt
- 143 tspFresh thyme, Finely chopped
- 1548 SlicesPepperoni, Folded
Steps
- In a blender, mix together balsamic vinegar, olive oil, vegetable oil, basil, thyme, oregano, garlic, salt, and pepper.
- Skewer the cheese, tomatoes, olives, artichokes, pepperoni, and prosciutto on the bamboo skewers.
- Brush or drizzle the herb dressing on each skewer and serve on a platter.
Ingredients
- 13 EachGarlic cloves, Finely minced
- 23 tspFresh oregano, Finely chopped
- 33 CupsGrape tomatoes, Cleaned, ends removed
- 424 EachBamboo skewers, At least 8" long
- 59 TbspExtra virgin olive oil
- 63 CanArtichoke hearts, Without oil, halved
- 724 SticksString Cheese Sticks, Cut each stick into 4 piece
- 860 EachKalamata olives, Pitted
- 93 tspBasil, Finely chopped
- 101/2 tspFresh black pepper
- 113 TbspBalsamic vinegar
- 126 OuncesProsciutto, Sliced, cut into strips and folded
- 131/2 tspKosher salt
- 143 tspFresh thyme, Finely chopped
- 1548 SlicesPepperoni, Folded
Steps
- In a blender, mix together balsamic vinegar, olive oil, vegetable oil, basil, thyme, oregano, garlic, salt, and pepper.
- Skewer the cheese, tomatoes, olives, artichokes, pepperoni, and prosciutto on the bamboo skewers.
- Brush or drizzle the herb dressing on each skewer and serve on a platter.