Recipe by Lindsey
"These make-ahead, quick appetizers are a party-favorite!"
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8 (1/2 inch) cubes
pitted black olives
grape tomatoes, halved
marinated artichoke hearts, drained and halved
fresh basil, rolled
Very good as is! You can adjust the oil to your own liking or not have it at all. I added a little balsamic vinegar to my oil and drizzled that over. Very very good!
Easy, fun, festive way to feed a crowd. I bought a salami stick and cut in into chunks rather than using slices.
This is a cute idea for a snack or a different way of having an unusual salad. You really don't need that much olive oil though, in fact it's even good without any oil.
Great appetizer! I used chunks of salami rather than slices. My tomatoes were really bland so I marinated them for an hour in the artichoke marinade and I feel that added some additional flavor. Stored them in a plastic bag and ended up pouring a couple tablespoons of olive oil mixed with about a tablespoon or so of balsamic vinegar and they were delicious. I did triple the recipe and used essentially the amount of olive oil called for in the original. You definitely need the longer bamboo toothpicks to make this work.
I used marinated fresh mozzarella, marinated mushrooms, cherry tomatoes. Then I drizzled some of the marinade from the mushrooms and some from the fresh mozzarella over it. Next time I'll add the salami. You can even add a basil leaf.
* Percent Daily Values are based on a 2,000 calorie diet.
Antipasto on a Stick
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 138
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