Delicious no cook kebabs

No one does antipasti quite like the Italians. With the number of meats, cheeses and other nibbles traditionally served to kick off meal time, it’s a wonder that anyone makes it to mains. The reason I love antipasti is this: you don’t have to be Italian to pull off something tasty. In fact, the simpler the recipe is, the better. Give these no cook kebabs a go and see for yourself.

Ingredients:

Prep Time: | Makes: 12

12 wooden skewers
12 slices salami
12 chunks of marinated artichoke
12 pitted green olives
12 pitted black olives
12 baby tomatoes
12 basil leaves
6 bocconcini mozzarella balls, halved
Freshly milled black pepper
½ cup caper berries (optional)

Method:

1. Assemble one of each ingredient onto the skewers.
2. Arrange on a serving platter or board.
3. Garnish with caper berries and pop them in the fridge to keep chilled.
4. When ready to serve, drizzle with Verlaque Basil, Olive Oil & Tomato Splash.

For a delicious vegetarian twist, switch out the salami for baby gherkins or do what I would do and add more cheese. If you find these really hit the spot, you can always make a couple extra to add to school lunch boxes or to tuck into at the office. I know that these would totally brighten up my lunch hour. Buon appetito.