Tangy, herb-kissed skewers showcasing Levoni Finocchio Salami, Fra'Mani Dry Salame, and Citterio Bresaola with bright peppers, olives, and mozzarella.
Prep 20 min · Cook 10 min · Total 30 min · Serves 12 · Beginner
Ingredients
- 6 oz Levoni Finocchio Salami with Fennel (bulk from BoxNCase 4.4 lb pack; cut into bite-sized cubes)
- 4 oz Fra'Mani Italian Dry Salame Sliced (use sliced 2.5 oz portions; cut into thick half-moons for skewers)
- 4 oz Citterio Bresaola Cured Beef (2.7 lb bulk, roll-and-cut into ribbons)
- 8 Mini bell peppers (assorted colors, halved and deseeded)
- 1 cup Pitted olives (mixed green/black preferred)
- 8 Fresh mozzarella balls (ciliegine or bocconcini, drained)
- 12 slices Baguette (lightly toasted, can substitute crackers)
- 2 tbsp Extra-virgin olive oil
- 1 tsp Red wine vinegar
- 6 Fresh basil leaves
- to taste Salt
Instructions
- Prep all proteins: cut Levoni and Fra’Mani into bite-sized pieces; roll Citterio bresaola into thin ribbons.
- Skewer one piece of each cured meat with a pepper half, a mozzarella ball, a folded basil leaf, and a kalamata olive. Repeat to make 12 skewers.
- Whisk olive oil and red wine vinegar with a pinch of salt; lightly brush skewers or drizzle over to finish. (2 min)
- Arrange skewers on a platter with toasted baguette slices on the side. Serve at room temp.
- Tip: for bulk prep, pre-cut all meats and peppers a day ahead and keep chilled; assemble just before serving.
Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.
