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Antipasto Skewers With Kale Pesto

Featured in the Honolulu Star-Advertiser on March 24, 2021.

antipasto skewers with kale pesto

Ingredients:

Antipasto Skewers with Kale Pesto

  • 2 cups cubed sour dough bread
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup mixed olives, pitted
  • 1 cup cherry tomatoes
  • 1 cup marinated artichokes, quartered
  • 1 cup melon balls
  • 1 roasted red pepper, cut into bite size pieces
  • 6-8 ounces thinly sliced prosciutto and/or salami
  • 1 cup mozzarella balls
  • 1 cup fresh basil

Kale Pesto:

  • 1 cup roughly chopped kale
  • 1 cup fresh basil
  • 2 tablespoons toasted pine nuts
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • Kosher salt to taste

Directions:

Heat oven to 375°F. Arrange bread cubes in a single layer on a baking sheet and drizzle with olive oil. Season with salt and pepper and toss to combine. Bake 8-10 minutes or until lightly toasted and golden. Let cool.

To assemble skewers, thread bread cubes, olives, tomatoes, artichokes, melon, red peppers, prosciutto, mozzarella, and basil on long skewers. Arrange on a serving plate and drizzle with kale pesto. Makes 20 skewers.

Kale Pesto :
In a blender, combine all ingredients and pulse until chunky smooth. Add salt to taste. Keep stored in the fridge for up to 2 weeks. Serve with the skewers. Makes 1-1/4 cups. Approximate Nutrient Analysis per skewer (not including salt to taste) 180 calories, 11 g fat, 3.5 g saturated fat, 20 mg cholesterol, 450 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g sugar, 7 g protein

Approximate Nutrient Analysis per skewer (not including salt to taste):
180 calories, 11 g fat, 3.5 g saturated fat, 20 mg cholesterol, 450 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g sugar, 7 g protein

Approximate Nutrient Analysis per 1/4 cup serving of pesto (not including salt to taste):
140 calories, 15 g fat, 2.5 g saturated fat, 5 mg cholesterol, 100 mg sodium, 2 g carbohydrate, 0 g fiber, 0 g sugar, 2 g protein.

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