Antipasto Kebobs
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- 3 3/4 ounces Marinated Mushrooms, Drained; save marinade
- 2 Tbls Minced Basil
- 1/2 pounds Mozzarella Cheese; cut into 8 pieces
- Diagonally And Toasted
- Water
- 2 ounces Pepperoni Sausage
- 1 7 Oz Jar Whole Roasted Red Peppers
- 1 Loaf Italian Bread Cut Into 10" Slices
- 1/4 cups Parmesan Cheese
- 2 Tbls Sweet Butter; softened
- 1 6 Oz Jar Marinated Artichokes; save marinade
Contains
GlutenMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- In shallow dish let 4 10" skewers soak in covered water for 1 hour. Wrap each piece of mozzarella in red pepper enclosing completely. Thread on skewer with pepperoni, mushrooms, and artichokes. Drizzle the kebobs with marinade from mushrooms and artichokes and broil them for about 2-3 minutes until cheese melts. Butter toasted bread and top with kebob. Sprinkle with basil, parmesan and pan drippings.
Plating
Cookware for this recipe
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Saucepan
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Grill or grill pan
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Baking dish
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Chef's knife
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Cutting board