Antipasto Skewers with Marinated Mozzarella
Olive oil and fresh herb marinated mozzarella balls are combined with salami, olives and cherry peppers for a colorful antipasto combination on a skewer.
Servings: 0
Ingredients
Marinated Mozzarella Balls
- 3/4 cup Bertolli extra virgin olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh basil finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1 tablespoon fresh oregano finely chopped
- 1/2 teaspoon red pepper flakes or to taste
- 1/4 teaspoon kosher salt or to taste
- 16 ounces small mozzarella balls drained also know as bocconcini or ciliegine
Antipasto Skewers
- 12 kalamata olives
- 12 marinated mozzarella balls
- 12 slices of thick cut salami
- 12 pimento stuffed green olives
- 12 whole jarred cherry peppers
- 12 wood skewers
Instructions
Marinated Mozzarella Balls
- Mix together the olive oil, garlic, herbs, red pepper flakes and salt.
- Add the mozzarella balls, stir to fully coat. Place in container where the mozzarella is fully covered with marinade. I used the container they came which worked great. Marinate overnight in refrigerator. Can be stored in the refrigerator in an airtight container for up to five days.
Antipasto Skewers
- Thread one of each ingredient item onto each skewers. Serve immediately or store, covered, in the fridge for up to 1 day.