Name: Antipasto skewers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 chorizo sausages, thickly sliced; 200 gram haloumi cheese, cut into 2cm cubes; 280 gram marinated artichoke hearts, drained, halved; 1 large red onion, cut into thin wedges; 4 baby eggplants, thickly sliced; cooking oil spray; 2 large pita bread rounds; Pesto; 1 1/2 cup firmly packed basil leaves; 1 clove garlic, chopped; 2 tablespoon fresh parmesan, grated; 1 tablespoon pine nuts, toasted; 1/4 cup olive oil; 1 tablespoon lemon juice

Antipasto skewers

Mix up your usual BBQ with these delicious gourmet Italian antipasto skewers - the perfect finger food when entertaining guests.

Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

2 chorizo sausages, thickly sliced

200 gram haloumi cheese, cut into 2cm cubes

280 gram marinated artichoke hearts, drained, halved

1 large red onion, cut into thin wedges

4 baby eggplants, thickly sliced

cooking oil spray

2 large pita bread rounds

Pesto

1 1/2 cup firmly packed basil leaves

1 clove garlic, chopped

2 tablespoon fresh parmesan, grated

1 tablespoon pine nuts, toasted

1/4 cup olive oil

1 tablespoon lemon juice

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

Women's Weekly Food