Breakfast

Antipasto skewers

Mix up your usual BBQ with these delicious gourmet Italian antipasto skewers - the perfect finger food when entertaining guests.
Antipasto skewersRecipes+
4
10M
10M
20M

Ingredients

Pesto

Method

Antipasto skewers

1.Thread the sausage, haloumi, artichoke, onion and eggplant onto 8 skewers. Spray skewers with cooking oil.
2.Preheat a barbecue or char-grill to moderate. Cook and turn skewers for 5-7 minutes or until browned.
3.Meanwhile, wrap the pita in foil. Cook on the barbecue with skewers, turning once, for 3-4 minutes or until hot. Cut the pita into quarters.
4.To serve, place pita on plates. Top with skewers and serve with pesto.

Pesto

5.Process basil, garlic, parmesan and nuts until chopped finely. With motor running, gradually add combined oil and juice until pesto is almost smooth.

Tip: Make a double batch of pesto. Place in a screw-top jar. Top with a thin layer of oil. Cover with lid; store in fridge for up to 1 week. Use pesto in salads, dressings and stir-fries.

Note

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