Antipasto skewers

Nutrition content per serve

Energy: 165 calories (691kJ)| Protein: 8.0g | Carb: 10.2g | Sugar: 6.4g | Total fat: 10.2g | Sat fat: 6.3g | Fibre: 2.0g | Serves 12 | Total time: 20 minutes

* Approximate values from Xyris Foodworks software

Ingredients

• 12 wooden skewers
• 12 cherry bocconcini
• 12 cherry tomatoes
• 12 pitted mixed Greek olives
• 6 marinated artichoke hearts, halved
• 24 roasted pepper strips
• 12 small fresh basil leaves
• 6 slices of prosciutto, quartered

For serving:

• 1 tsp aged balsamic vinegar or glaze
• 1 tsp extra virgin olive oil
• 1 bunch of fresh rosemary sprigs

Method:

1. Prepare the ingredients by washing the tomatoes and herbs and slicing the artichoke hearts and prosciutto.
2. Thread one of each ingredient (two of the pepper strips and prosciutto quarters) onto each skewer, alternating colours and textures.
3. Once the ingredients have been used up, arrange the skewers in a wreath shape on a round platter.
4. Drizzle skewers with a little olive oil and balsamic vinegar or glaze, then tuck in a few sprigs of rosemary.
5. Repeat the process for another 1-2 layers until the skewers have all been used. Tuck in more sprigs of rosemary to give the dish a ‘wreath-like’ appearance.
6. Garnish with a pinch of salt and pepper and enjoy!

Note: Keep the skewers covered and refrigerated until ready to serve, for up to 24 hours.

Why it’s good for you:

• This makes for a well-rounded appetiser, including a mix of vegetables to provide you with a range of health-promoting phytochemicals, healthy fats from the olives and olive oil.

All information contained in this recipe has been prepared by CBHS health professionals and is intended for general information purposes only. The information provided should not be relied upon as medical advice and does not supersede or replace a consultation with a suitably qualified healthcare professional.