Antipasto Skewers with Kale Pesto
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- kosher salt
- 2 tablespoons olive oil
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/3 cup grated parmesan cheese
- 1 cup fresh basil
- 2 tablespoons toasted pine nuts
- 1 cup cherry tomatoes
- 1 pieces
- 2 cups toasted cubed bread
- 1 cup mixed olives pitted
- 1 cup marinated artichokes quartered
- 1 cup melon balls ((i used watermelon and cantaloupe))
- 6-8 ounces thinly sliced prosciutto and or salami
- 1 cup mozzarella balls
- 1 cup roughly chopped kale
- Carbohydrate 21.1068244966454 g
- Cholesterol 14.6666666853548 mg
- Fat 59.5958683599642 g
- Fiber 8.49455017001885 g
- Protein 15.4024750104257 g
- Saturated Fat 9.04673450647842 g
- Serving Size 1 1 recipe (458g)
- Sodium 1590.95722090441 mg
- Sugar 12.6122743266265 g
- Trans Fat 4.67335600100566 g
- Calories 648 calories
1. Preheat the oven to 375 degrees F.2. Arrange the bread cubes in a single layer on a baking sheet and drizzle with olive oil. Season with salt and pepper and toss to combine. Transfer to the oven and bake 8-10 minutes or until lightly toasted and golden. Let cool.3. To assemble the skewers, thread the bread cubes, olives, tomatoes, artichokes, melon, red peppers, prosciutto, mozzarella, and basil on long skewers. You can mix and match your skewers or make them all the same. 4. Arrange on a serving plate and serve drizzled with the kale pesto (recipe follows) 1. In a blender or food processor, combine all ingredients and pulse until chunky smooth. Taste and add salt as needed. Keep stored in the fridge for up to 2 weeks. Serve alongside the skewers.
