I have made this appetizer many times in varies combinations. This combination works well for the Holiday season with the beautiful red peppers and green basil.
Holiday Antipasto Skewers
By The Gourmet Farm Girl
2 pounds hot or mild Italian sausage links (fully cooked)
uncooked sausage links can be used also (cook according to pkg directions)
2 14 ounce cans Artichoke hearts (halved)
1 15 ounce jar sun dried tomatoes (in oil)
1 12 ounce jar roasted red peppers
1 pound fresh mozzarella cheese
1 small bunch fresh basil (at least 20 leaves)
20 6-8 inch wooden skewers
Slice the mozzarella cheese while cold and cut into chunks; allow to warm to room temperature
Cut red peppers into 20 pieces; set aside
In a large skillet over medium low heat add 3-4 tablespoons water and warm sausage links; remove and when cool enough to handle cut into chunks.
Place on each skewer one of each; red pepper, basil leaf, cheese, sausage followed by 2-3 pieces of sun dried tomatoes and place one artichoke heart on the end.
Stack skewers onto a plate and drizzle some of the oil from the sun dried tomatoes over the top.
NOTE: This recipe is best served within 30 minutes after completed. Can be served cold if necessary
Black olives compliment this appetizer also