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  • Prep
    4 min
  • Total
    30 min
  • Servings
    6

Grilled Antipasto Skewers

Ingredients

12 Saputo Cocktail Bocconcini

12 cherry tomatoes, halved and seeded 

6 marinated artichoke quarters, blotted dry

12 marinated mushrooms, blotted dry

6 slices pepperoni

6 pieces marinated red pepper


Garnishes

6 slices country bread, with crust

Sufficient quantity olive oil

½ garlic clove, peeled

4 anchovy fillets

Olive oil, to taste

Shredded basil leaves, to taste

125 g (1 container) Saputo parmesan cheese petals

Directions

  1. Tuck a bocconcini ball into a tomato half and close with the other half. Repeat with the remaining balls and set aside.
  2. Assemble 6 skewers, alternating the stuffed tomatoes with the other ingredients.
  3. Preheat the barbecue.
  4. Grill the skewers over high heat until well browned.
  5. Brush the bread with oil and toast on the grill. Rub with the garlic.
  6. Place a slice of bread on each plate and top with an anchovy fillet and one skewer.
  7. Drizzle with oil, sprinkle with basil and serve with a bowl of parmesan petals.