Time: 15 min.
Complexity: easily
Servings: 4

Traditional Italian antipasto ingredients—artichokes, olives, cheese, salami, and bell peppers—are served on skewers. A great idea for a grill party. You can assemble the skewers ahead of time and grill them just before serving. And don't forget the lemon wedges. Grilled lemon wedges add a special flavor to the appetizer. Simply drizzle them over the finished skewers. To serve, place the antipasto skewers on toasted slices of bread. The appetizer looks very impressive.

Ingredients:

• 4 lemon wedges, halved lengthwise, plus extra for serving
• 24 thin slices of salami
• 12 large fresh basil leaves
• 12 1-inch cubes of aged provolone or bocconcini mozzarella balls
• 1 can (220 g) canned whole roasted bell peppers, cut into 2.5 x 7.5 cm strips.
• 6 whole marinated artichokes, halved, reserve marinade
• 12 large pitted Cerignola olives or other green olives
• Olive oil, to grease the grill grates and drizzle over the bread
• 1 ciabatta (450g), cut into 2.5cm thick slices.
• Special equipment: 4 skewers, 30 cm long.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sweet pepper, provolone cheese, mozzarella bocconcini cheese, Artichokes, olive, lemon, ciabatta bread, salami, basil

We recommend

Preparation:

Step 1
• Preheat the grill to medium-high heat. Thread 1 lemon wedge onto a skewer. Stack 2 slices of salami, then fold the stack in half and thread it onto the skewer, pressing firmly against the lemon. Wrap a basil leaf around a piece of cheese and thread it onto the skewer, catching both ends if possible. Fold a strip of red pepper in half and thread it onto the skewer, followed by a slice of artichoke and an olive.
Step 2
• Repeat the process twice, adding all the ingredients from the salami to the olive, and top with a slice of lemon. Repeat with the remaining skewers. Place them on a rimmed baking sheet.
Step 3
• Lightly oil the grill grate. Brush the kebabs with the artichoke marinade. Lightly drizzle the bread with olive oil and season with salt and pepper. Grill the bread on both sides until golden brown and crisp, about 3 minutes total; transfer to a serving platter.
Step 4
• Grill the kebabs until grill marks appear and the edges of the artichoke pieces begin to brown, about 1 minute per side. If the cheese sticks to the grill, loosen it with a metal spatula. Serve the kebabs with toasted bread and drizzle with lemon juice before serving.

Votes: 1