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Casey’s Memorial Day Cookout — Another Appetizer

Roasted Pepper and Basil Skewers
Courtesy of

If you plan on making the Cowboy Kabobs I told you about yesterday, here is another appetizer I found that I thought would make for a nice compliment to the grilled kabobs.  The other thing to keep in mind is these are a great vegetarian snack.  In case your guests aren’t meat lovers, these are a great alternative for guests to snack on and still be satisfied.  Once again they are from and referred to as Roasted Pepper and Basil Skewers.

What You Need:
  • 1 pkg. (16 oz.) POLLY-O Part Skim Mozzarella Cheese, cut into 16 cubes
  • 16   fresh basil leaves
  • 2 roasted yellow peppers, each cut into 8 small squares
  • 16   cherry tomatoes
  • 1/3 cup KRAFT Classic Italian Vinaigrette Dressing
Now You Need to:
  • THREAD all ingredients except dressing onto 16 small wooden skewers or toothpicks. Place in shallow dish. Add dressing; turn skewers to evenly coat ingredients with dressing.
  • LET stand at room temperature 20 min. to marinate, turning occasionally.
  • REMOVE skewers from marinade just before serving; discard marinade.
Keep In Mind:
  • To roast peppers, reheat broiler. “Place whole bell peppers or large chile peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.”

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