Ingredients
24 artichoke hearts, drained and quartered
1 cup Italian vinaigrette
48 bocconcini (small mozzarella balls)
3 grilled or sautéed portobello mushrooms, each cut into eighths
3 roasted red peppers, seeded and cut into 1-inch pieces
3 roasted yellow peppers, seeded and cut into 1-inch pieces
1/4 cup roasted garlic oil
1/4 teaspoon salt
1/4 teaspoon pepper
24 (6-inch) bamboo skewers
8 large basil leaves, thinly sliced
Description
Serve These Bright, Flavorful Appetizers Before An Italian Meal. They Can Be Made Up To 3 Hours In Advance And You Can Simply Halve The Recipe To Feed A Smaller Crowd.
Wholefoods
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