Preparation Time: 10 minutesCooking Time: Cooking Time - 15 minutes
Makes: 8 appetizers
2 yellow or orange peppers, cored and seeded1 tbsp (15 mL) lemon juice1 clove garlic, minced2 tsp (10 mL) chopped fresh oregano1 tsp (5 mL) each Dijon mustard & red hot sauce¼ tsp (1 mL) each salt and pepper3 tbsp (45 mL) Crisco® Canola oil6 oz (180 g) salami cut into 1-inch (2.5 cm) chunks7 oz (200 g) baby bocconcini cheese, about 8 balls16 Bick’s® Mini Crunch'ems - Tangy Dill or Garlic Pickles16 cherry tomatoes
1. Preheat grill to medium-high. Cut each pepper into 8 large chunks. Whisk lemon juice, garlic, oregano, mustard, hot sauce, and salt and pepper. Whisking constantly, drizzle in oil until combined. Brush half the marinade over the peppers. Toss bocconcini and tomatoes with remaining marinade.2. Grill peppers, turning as needed, for 12 to 14 minutes, or until tender and well marked. Cool to room temperature. Thread peppers, salami, cheese, tomatoes and pickles onto 8 large skewers.
Prep Time: 20 minutes Cooking Time: 35 minutes Makes: 50 appetizers
Rating:
Prep Time: 10 minutes Cooking Time: 10 minutes Makes: about 2 ½ cups
Prep Time: Cooking Time: Makes: 2½ cups (625 mL)
These hearty meatballs in a sweet and savoury sauce make a crowd-pleasing appetizer or delicious main course served on rice.
Prep Time: 25 minutes Cooking Time: 20 minutes Makes: 40 small meatballsFreezing: excellent
Prep Time: Cooking Time: Makes:
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