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Mix and Match Italian Skewers

Italian skewers

As usual, I got this idea from watching Giada on the Food Network years ago. Her original recipe uses cherry or sundried tomatoes. I'm not a huge fan of tomatoes (unless they're simmering away in some pasta dish or in salsa or ketchup). Therefore, I changed this up a bit and it's been a hit at pretty much every gathering I've ever had. They're also very easy to assemble, which is a plus when you're cooking for multiple people to come over. This go around, I mixed it up and did different combinations. The mini mozzarella balls are the key ingredient and base for each skewer. You can either wrap ingredients around it, or stack them. I would definitely recommend using the mini sized mozzarella balls versus a chunk and cutting it's easier, and it just looks cooler :)


24 medium basil leaves

24 small fresh mozzarella balls packed in water, drained

Salt and freshly ground black pepper

24 toothpicks

1 package of prosciutto, cut into approximately 1 inch wide strips

1 jar of roasted red peppers, also cut into long strips (if wrapping around mozzarella...these can be cut into chunks if stacking)

olive oil and balsamic vinegar (if desired for drizzling)


Wrap the mozzarella ball with a piece of basil and a strip of roasted red pepper. Place on toothpick. Alternate by substituting prosciutto for the roasted red pepper, or use any variation you desire. Arrange the toothpicks on a platter. Drizzle with olive oil (if desired - balsamic vinegar is also tasty). Sprinkle with salt and pepper, and serve.

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