Mike Bausch from Andolini's stopped by to share his deliciously simple recipe for caprese antipasto skewers.
- Baby tomato
- whole milk mozz ovaline
- kalamata olives
- marinated artichoke hearts
- bunches of roasted red peppers
- slices of grilled portabello mushroom slices •Topping of olive oil / Romano / Balsamic glaze / Basil
Start with fresh baby tomato
Fold prosciutto over and skewer
Place (kalamatas / portabello / artichokes / rst red peppers) evenly in open spaces
• Add thin lines of balsamic glaze diagonally across meal, then in the opposite way diagonally • Top with olive oil, romano and basil
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