Kerry and I went wine tasting with some friends and we all decided to bring a snack to have with a glass of wine while we drank in the view. Okay, so we also drank in more than just the view, we also drank a lot of great wines. But that’s what happens when we’re with good friends. And because we have some stunning wineries here in the foothills of northern California. So, we often get together for a day of wine tasting.
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
- 24 shrimp
- 24 skewers
- 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.