Antipasto Skewers and a Cardinal Cocktail
New Year’s Eve is the time to let appetizers and aperitifs shine! A tray of loaded antipasto skewers pairs perfectly with libations and cheeseboards alike. Packed full of snackable showstoppers like roasted tomatoes, gouda cheese, and Soppressata, the skewers are drenched in a homemade marinade for extra flavor. Add our bonus cardinal cocktail, and be ready for New Year’s Eve. Let’s go, 2022!
Antipasto Skewers and a Cardinal Cocktail
Makes 24 skewers
SKEWER INGREDIENTS:
24 skewers - 6” length
1 pint cherry or grape tomatoes
1 tablespoon olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
6 oz. farfalle pasta24 slices salami
24 quartered artichoke hearts,marinated
2 8 oz. tubs mozzarella ciliegine
24 Kalamata olives, pitted
8 oz. Soppressata, thinly sliced into 24 pieces
7.2 oz jar roasted red or yellow peppers, sliced
8 oz. Gouda cheese, cut into 1/2" cubes
24 Castelvetrano olives, pitted
24 small fresh basil leaves
1/2 cup balsamic vinegar
Additional salt and pepper, to taste
MARINADE:
3/4 cup olive oil
1/4 cup white wine vinegar
1 small garlic clove, minced
1 tablespoon fresh parsley, chopped
10 fresh basil leaves, cut chiffonade style
1/2 small shallot, finely minced
1 teaspoon maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon crushed red pepper
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1/2 tablespoon freshly squeezed lemon juice
1 teaspoon fresh lemon zest, plus more for garnishing
DIRECTIONS:
1. Preheat the oven to 350°F. Toss the tomatoes in the olive oil, salt, and pepper, and spread them on a parchment-lined, rimmed baking sheet. Roast the tomatoes for 30-35 minutes or until browned and just about to burst. Do not over roast! The tomatoes will be much harder to skewer if they have broken open.
2. While the tomatoes roast, bring a pot of water to a full boil. Generously salt the water and cook the pasta according to the package, until al dente. Drain the pasta and set aside.
3. Whisking all of the marinade ingredients together in a wide-mouth jar and set aside.
4. In a small saucepan over medium low heat cook the balsamic vinegar until it has reduced by at least half roughly 10 minutes. Remove from heat let cool, and set aside. Tip: The balsamic reduction will be done when it is thick enough to coat the back of a spoon. Be sure to remove it from heat immediately once reduced. It will continue to thicken as it cools.
5. Skewer the blistered tomatoes, basil, pasta, salami, artichoke hearts, mozzarella, Kalamata olives, soppressata, roasted red pepper, gouda, and Castelvetrano olives. Repeat with all of the skewers.
6. Place the skewers on a large rimmed baking sheet and drizzle with the marinade. Cover the skewers with plastic wrap and refrigerate for 45 minutes until flavors blend. Remove the plastic wrap and plate the skewers. Drizzle with balsamic reduction and sprinkle with salt and pepper to taste. Serve with a cardinal cocktail.
How to Make a Cardinal Cocktail:
Ingredients:
Lemon twist for garnish
ice
1 oz Campari
1 oz Reisling
2 oz dry gin
1. Rub the rim of an old-fashioned glass with a lemon twist, then fill the glass with ice.
2. Add the Campari, Riesling, and gin. Stir.
3. Garnish the cocktail with a lemon twist.