fresh mozzarella balls, cherry tomatoes, and black olives.
I made these antipasto skewers because I could quickly make them in the morning, and I could keep them cold in the cooler for the trip. They were a refreshing change, especially with the fresh mozzarella balls. When one of my friends saw these beautiful appies, she moaned and said, “You brought those fancy things and I brought these,” as she opened a package of salami slices.
But that’s just it. It’s almost as easy as opening a package of salami. I opened a can of olives, a carton of cherry tomatoes, a carton of fresh mozzarella balls, and a jar of pesto. Well, yeah, I had to cook the shrimp, but that took what…two minutes?
That’s what makes these antipasto skewers a star. They are fancy looking, but so easy. And because it's a cold appetizer, you can even make them the night before. For parties, they really steal the show when you poke them into a head of cabbage, instead of laying them on a tray.
Makes about 24
1 can of black olives
1 carton of cherry tomatoes
1 carton of fresh mozzarella balls
pesto from a jar
Boil a pot of water. Add the shrimp and cook them for a couple of minutes, just until pink. Overcooking them will make them tough. Drain and cool them enough so you can handle them.
Thread the olives, tomatoes, mozzarella and shrimp onto a skewer and baste with the pesto. Keep in the fridge until serving time.