Categories: Appetizers- Snacks
Ingredients
- 2 red or yellow bell peppers
- 2 6 oz. jars marinated artichoke hearts (16 pieces), drained, patted dry and cut crosswise into bite-size pieces
- 12 oz. mozzarella, cut into bite-size chunks
- 2 Tbsp. balsamic vinegar
- 1 1/2 tsp. Dijon mustard
- 1/4 cup olive oil
- 1/4 tsp. salt
- Pinch of pepper
- Chopped fresh parsley or basil, for garnish, optional
Directions
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Preheat broiler to high and line a baking sheet with foil.
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Seed and core peppers ad cut in half. Place halved peppers, skin side up, on baking sheet and broil until blackened, 10 to 12 minutes. Transfer to a paper bag, seal bag and allow to steam for 10 minutes. Hold peppers under cold running water to remove skin. Pat dry with paper towels and cut into squares.
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Thread artichoke hearts, peppers and cheese pm 24 small skewers or large toothpicks, alternating decoratively.
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In a small bowl, whisk together vinegar, mustard, oil, salt and pepper until blended and smooth. Arrange skewers on a large platter. Brush liberally with balsamic mixture and sprinkle with parsley or basil, if desired. Serve at room temperature