I’m so excited to share this recipe with you today!
I was approached by Sacla to test one of their delicious Italian antipasti products and I couldn’t wait for my product sample to arrive. You can get extra product information here.
I’m sure you’re all aware by now, but we absolutely LOVE Italian food in this house! I would eat pasta and pizza everyday if I thought my waistline could cope!
If you don’t already know, antipasti are basically starters in Italian although I would be more than happy to eat this dish as a lunch! I love the intense burst of flavour you get with sun-dried tomatoes and I thought that some Provolone Piccante, Ciabatta and Pepperoni would go brilliantly with them.
This is such an incredibly easy dish to prepare, yet it is absolutely delicious. I think the sun-dried tomatoes really finish it off, they are so juicy. There are obviously so many other things you can do with sun-dried tomatoes – you can add them to stews, bolognese and since I still have half a jar left after making these skewers, I think I’m going to make some spaghetti blogonese with the rest!
I really hope you enjoy this recipe and decide to make it, I may have already eaten half of them myself, they’re really that good…
Sun-Dried Tomato Antipasto Skewers
- 12 wooden skewers, you can use metal as well of course
- 1/4 of a loaf of Ciabatta
- 120 g Provolone cheese
- 12 slices of Etruscan Pepperoni, you can use any Italian meat you like
- 12 Sacla Sun-Dried Tomatoes
- Salad to serve, optional
- Toast the 1/4 loaf of Ciabatta and then cut into 2 inch cubes.
- Cut the Provolone into 1 inch cubes. Thread the Ciabatta onto the skewers and then place the cheese onto each skewer.
- Fold the Etruscan Pepperoni into quarters and then place on top of the cheese. My slices of pepperoni were quite large, if you're using small slices of pepperoni then just fold them in half and put them on the skewers.
- Add a Sacla sun-dried tomato to the end of each skewer.
- Serve with salad if desired, or just dive in and eat!
- Antipasto Skewers will keep in an airtight container in the fridge for 2 days.
Recipe by Annie
Sacla sent me a sample of their antipasto to review, but all opinions are my own.
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