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Betty Crocker Kitchens
Updated Dec 17, 2009
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Appetizers on a stick are great for parties because they allow guests to mingle while enjoying the food.

Antipasto Picks

  • Prep Time 30 min
  • Total 1 hr 30 min
  • Servings 14
  • Ingredients 13
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Ingredients

  • 1/3 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon grated lemon peel
  • 1 clove garlic, sliced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 lb mozzarella cheese, cut in 3/4-inch cubes
  • 1 jar (4.5 oz) whole mushrooms, drained
  • 4 slices (3 1/4 oz) prosciutto (from deli)
  • 8 thin slices hard salami, cut in half
  • 1/2 cup medium pitted ripe olives, drained
  • 1 jar (6 to 7 oz) marinated artichoke hearts, drained
  • 28 bamboo skewers or toothpicks (4 inch)

Instructions

  • Step 
    1
    In medium bowl, mix oil, vinegar, lemon peel, garlic, Italian seasoning and red pepper flakes. Stir in cheese and mushrooms. Cover; refrigerate at least 1 hour but no longer than 24 hours.
  • Step 
    2
    Cut prosciutto slices lengthwise into 1-inch strips, cut strips into about 3-inch pieces. Drain mushroom mixture.
  • Step 
    3
    Pleat prosciutto pieces and salami half-slices. Spear prosciutto or salami with skewers; add assortment of mushrooms, olives and/or artichokes to skewers. Add cheese cube to end of each skewer. (Each skewer should have 6 pieces.)

Nutrition

150 Calories
12g Total Fat
8g Protein
3g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
100
Total Fat
12g
18%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
15mg
6%
Sodium
360mg
15%
Potassium
115mg
3%
Total Carbohydrate
3g
1%
Dietary Fiber
1g
4%
Sugars
0g
Protein
8g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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