Perfect for marinating and dipping in a flavourful sauce, bocconcini makes a great addition to any antipasto platter. Your guests won’t be able to put these skewers down.
- Prep time 30 minutes
- Total time 1 hour & 15 minutes
- Portion size 4 servings
Ingredients
Roasted Pepper Dip:
Method
In bowl, whisk together lemon zest, lemon juice, olive oil, parsley, garlic, salt and pepper. Add bocconcini; toss to coat. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours. Let sit at room temperature for 15 minutes before continuing.)
Roasted Pepper Dip: Meanwhile, in skillet, heat oil over medium heat. Cook garlic, stirring until fragrant, about 1 minute. Cook onion, stirring, until softened, about 6 minutes. Stir in thyme, pepper and salt. Let cool slightly.
In food processor, purée onion mixture, red peppers, mayonnaise and lemon juice until smooth. (Make-ahead: Cover and refrigerate for up to 2 days.) Stir in basil. Spoon into bowl.
Stir tomatoes into bocconcini mixture. Alternately thread 2 bocconcini pieces and 1 tomato onto a cocktail skewer; repeat nine times. Drizzle skewers with 1 tbsp of marinade; discard remaining marinade. Serve skewers with dip.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 234 mg
- Sugars 4 g
- Protein 11 g
- Calories 337
- Total fat 28 g
- Potassium 242 mg
- Cholesterol 45 mg
- Saturated fat 9 g
- Total carbohydrate 12 g
%RDI
- Iron 4
- Folate 10
- Calcium 28
- Vitamin A 21
- Vitamin C 95
