Recipe of the Week: Antipasto Skewers Spiedini
A quick and easy appetizer that will impress your guests. I love going to the Italian deli and purchasing a variety of salumi and pickled vegetables. When I get home, I build my skewers and refrigerate them until I’m ready to serve them. Serves eight. (Chef tip: You can purchase mozzarella ciliegine and substitute it for the goat cheese balls.)
4 ounces Genova salami, cut into cubes
4 ounces Sopressata, cut into cubes
1 small jar artichokes
1 cup olives, green and black, pitted
1 quart cherry tomatoes
1 roasted red pepper, cut into 1-inch pieces
Fresh parsley, chopped for garnish
Dressing:
1/4 cup white wine vinegar
1 teaspoon dried Italian seasoning
1 teaspoon Dijon mustard
3/4 cup extra virgin olive oil
Salt and pepper, to taste
Goat cheese balls:
12 ounces goat cheese, room temperature
4 ounces cream cheese, room temperature
1/4 tsp. white pepper
2 cloves garlic, minced
2 tablespoons fresh chives, minced
2 tablespoons fresh parsley, minced
2 tablespoons fresh tarragon, minced
In the bowl of a stand mixer, combine goat cheese, cream cheese, garlic and pepper. Beat until well combined. Using a very small portion scoop, scoop out 24 balls of the goat cheese mixture and place on a parchment paper lined baking pan.
In a small bowl, combine all herbs; stir so they are evenly distributed. Put on gloves and roll each goat cheese ball into a circle, then place in the herb mixture and coat evenly with herbs. Place back onto baking pan and refrigerate until ready to build skewers.
Drain and rinse artichokes, olives and roasted red peppers. Skewer them, along with goat cheese balls, tomatoes, salami and sopressata. Set aside.
In a separate, small bowl, combine vinegar with Italian seasoning, Dijon mustard and a pinch of each salt and pepper. While whisking vigorously, very slowly pour in olive oil. Keep whisking the whole time. Once all oil is in, taste dressing and add more salt, pepper, oil or vinegar, as needed.
Pour dressing over skewers. Refrigerate for at least 30 minutes before serving. Serve with a sprinkle of fresh parsley.