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Grilled Antipasto Skewers

Rate this recipe
2 rating(s)
  • Makes: 8 appetizers  
  • Preparation Time: 10 minutes 
  • Cooking Time: 15 minutes 

Ingredients

2 yellow or orange peppers, cored and seeded

15 mL1 tbsp lemon juice

1 clove garlic, minced

10 mL2 tsp chopped fresh oregano

5 mL1 tsp each Dijon mustard & red hot sauce

1 mL¼ tsp each salt and pepper

45 mL3 tbsp Crisco® Canola oil

180 g6 oz salami cut into 1-inch (2.5 cm) chunks

200 g7 oz baby bocconcini cheese, about 8 balls

16 Bick’s® Mini-Crunch’ems® Definitely dill pickles or Garlic Rush Pickles

16 cherry tomatoes

Nutritional Information

Directions

 1 Preheat grill to medium-high. Cut each pepper into 8 large chunks. Whisk lemon juice, garlic, oregano, mustard, hot sauce, and salt and pepper. Whisking constantly, drizzle in oil until combined. Brush half the marinade over the peppers. Toss bocconcini and tomatoes with remaining marinade.

 2 Grill peppers, turning as needed, for 12 to 14 minutes, or until tender and well marked. Cool to room temperature. Thread peppers, salami, cheese, tomatoes and pickles onto 8 large skewers.

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