Comida Kraft

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Roasted Pepper and Basil Skewers

Name: Roasted Pepper and Basil Skewers
Prep time: 10 min
Total time: 30 min
Yield: Makes 16 servings.
Ingredients: 1 pkg. (16 oz.) POLLY-O Part Skim Mozzarella Cheese , cut into 16 cubes; 16 fresh basil leaves; 2 roasted yellow pepper s, each cut into 8 small squares; 16 cherry tomatoes; 1/3 cup KRAFT Italian Vinaigrette Dressing

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Recipe by Kraft

Prep Time

10
min.

Total Time

30
min.

Servings

16 servings

Like serving summer on a stick. Cheese, roasted peppers and fresh tomatoes and basil line up to celebrate on your patio. Fast and delicious, too.

What You Need

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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 Italian Vinaigrette Dressing

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Make It

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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.

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Special Equipment Needed

TBA

Kitchen Tips
Nutrition

Gluten Aware

This recipe is made with ingredients that contain no labeled sources of gluten. However, if your personal dietary goal is to strictly avoid gluten, be vigilant. Always read ingredient statements on food labels for the most current and accurate information for every recipe ingredient. And when working in the kitchen, use gluten-free preparation methods and utensils. For individualized advice, check with a certified health professional or credible source. Click here for more information.

Substitute

Substitute 2 pkg. (8 oz. each) KRAFT Monterey Jack Cheese for the 16-oz. pkg. of mozzarella.

How to Roast Peppers

Heat 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.

Servings

16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories	90

Total fat	6g
Saturated fat	4g
Cholesterol	15mg
Sodium	250mg
Carbohydrate	2g
Dietary fiber	0g
Sugars	1g
Protein	7g
% Daily Value
Vitamin A	8 %DV
Vitamin C	30 %DV
Calcium	15 %DV
Iron	0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by joeavg from Excellent and easy! Excellent and easy! I used jarred roasted red bell peppers rather than roasting my own to cut the prep time for a Memorial Day gathering. I also cut the cheese into smaller cubes (resulting in 32 skewers). The 1 ounce cubes were simply too large! They all disappeared and people were asking for more!! Would be fun to experiment with other cheeses and maybe add green or black olives. Maybe next time (and there WILL be a next time)!

Date published: 2005-06-09

Rated 5 out of 5 by PCRANE1@AOL.COM from I served these skewers for the first at a party and they were a big hit, everyone loved them! I served these skewers for the first at a party and they were a big hit, everyone loved them! So, I decided to make them again to take to the Teacher's luncheon at my son's school. They were the first dish to be completely gone, so I guess they were a hit. i would highly reccomend these if you want to serve something a little different and colorful.

Date published: 2005-05-19

Rated 3 out of 5 by Schulee from I made 20 of these for a big Memorial Day BBQ and came home with 3. I made 20 of these for a big Memorial Day BBQ and came home with 3. I don't know if I didn't roast the peppers right or what, but it just didn't taste that good to me and the texture of the peppers was not good-too slimy. I like the general idea of these, but would not make them again. Too much work for an OK flavor.

Date published: 2005-05-31

Rated 5 out of 5 by radrachelleigh from I'd never made roasted peppers before, but they turned out to be really good! I'd never made roasted peppers before, but they turned out to be really good! I put olives on them because my family loves them so much, and I alternated between mozzerela and monterey jack. When cut as directed, the cheese chunks turn out to be really big, which is my only complaint, so that's not too shabby!

Date published: 2010-07-05

Rated 5 out of 5 by eahughes2 from These are so yummy and easy. These are so yummy and easy. I roasted my own peppers - much better than store bought. All the ingredients really come together for a burst of "summer" in your mouth. Don't forget the fresh basil - it makes all the difference. Highly recommend and I will make over and over again.

Date published: 2005-05-17

Rated 5 out of 5 by bnhoney2 from i made these for a wedding shower at work - they were a HUGE HIT! i made these for a wedding shower at work - they were a HUGE HIT!!!! I loved them b/c they were super easy, but everyone else loved them b/c the taste was far better than expected from something so simple. It packs a punch in a small, healthy, bite

Date published: 2008-10-29

Rated 4 out of 5 by sparmen from I used the marinated mozzarella cheese balls that you find at the deli. I used the marinated mozzarella cheese balls that you find at the deli. I also omitted the roasted red pepper. I put them on toothpicks in stead of skewers and they were a wonderful finger food for an outdoor BBQ party I had.

Date published: 2006-07-14

Rated 5 out of 5 by allihoo28 from Another excellent variation - use fresh mozzerella (it makes a huge difference! Another excellent variation - use fresh mozzerella (it makes a huge difference!). I have also tried this with just drizzling olive oil & balsamic vinegar over the skewers (instead of the salad dressing). YUM!

Date published: 2005-04-14