Antipasto Kabobs

Build playful towers of bite-size cheese, olives, and tomatoes, all marinated in a quick balsamic vinaigrette. MORE+ LESS-

By Betty Crocker Kitchens

Updated November 20, 2009

Ingredients

1/2

teaspoon sugar

1/4

teaspoon salt

clove garlic, chopped

1/2

cup balsamic vinegar

1/4

cup vegetable oil

teaspoons Dijon mustard

cubes (1/2 inch each) mozzarella cheese (about 3 oz)

cherry or grape tomatoes, each cut in half

small pitted ripe olives

Basil leaves, if desired

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1

In medium nonmetal bowl or resealable food storage plastic bag, mix sugar, salt, garlic, vinegar, oil and mustard. Add cheese, tomatoes and olives. Cover and refrigerate at least 2 hours to marinate.
2

With slotted spoon or tongs, remove cheese, tomatoes and olives from marinade. On each of 20 decorative toothpicks or bamboo skewers, alternate cheese, tomatoes, olives and basil. Serve immediately or refrigerate until serving time.

For an extra festive look, add 1 or 2 small basil leaves to each kabob. Then, decorate the platter with additional basil leaves.
In a hurry? Just spoon the cheese, tomatoes and olives into a pretty bowl and serve with cocktail forks.