Cured Meat Skewer Bites with Fennel & Pepper
Recipes developed by the BoxNCase culinary team
Tangy, herb-kissed skewers showcasing Levoni Finocchio Salami, Fra'Mani Dry Salame, and Citterio Bresaola with bright peppers, olives, and mozzarella.
Estimated Cost
$2.50/serving
Ingredients
11 available on BoxNCaseoz Levoni Finocchio Salami with Fennel (bulk from BoxNCase 4.4 lb pack; cut into bite-sized cubes)
Levoni Finocchio Salami with Fennel 4.4lb
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oz Fra'Mani Italian Dry Salame Sliced (use sliced 2.5 oz portions; cut into thick half-moons for skewers)
Fra'Mani Italian Dry Salame Sliced 2.5oz
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oz Citterio Bresaola Cured Beef (2.7 lb bulk, roll-and-cut into ribbons)
Citterio Bresaola Cured Beef 2.7lb
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Mini bell peppers (assorted colors, halved and deseeded)
Dix Farms Mixed Vegi-Sweet Peppers 8oz
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cup Pitted olives (mixed green/black preferred)
BoxNCase Spanish Green Pitted Manzanilla Olives 5kg
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Fresh mozzarella balls (ciliegine or bocconcini, drained)
The Cheeseguy Fresh Mozzarella Balls
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slices Baguette (lightly toasted, can substitute crackers)
Boogie Lab Sourdough Baguette
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tbsp Extra-virgin olive oil
Graza Sizzle Extra Virgin Olive Oil 5 Oz Spray Bottle
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tsp Red wine vinegar
Sparrow Lane Red Wine Vinegar
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Fresh basil leaves
Fresh Choice Case Basil Leaves
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Salt
Morton Salt 50lb
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Instructions
- 1
Prep all proteins: cut Levoni and Fra’Mani into bite-sized pieces; roll Citterio bresaola into thin ribbons.
- 2
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.
- 3
Whisk olive oil and red wine vinegar with a pinch of salt; lightly brush skewers or drizzle over to finish.
- 4
Arrange skewers on a platter with toasted baguette slices on the side. Serve at room temp.
- 5
Tip: for bulk prep, pre-cut all meats and peppers a day ahead and keep chilled; assemble just before serving.
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