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Rachael Ray's 30-Minute Healthy Recipes

Antipasto on a Stick


* For marinade you'll need:
* 1/3 C olive oil
* 1/4 C red wine vinegar
* 1 tsp lemon peel, grated
* 1 garlic clove, sliced
* 1 tsp Italian seasoning
* 1/2 tsp red pepper flakes, crushed

* For antipasto assortment you'll need:
* 1/2 lb. mozzarella cheese, cubed
* 1 (4.5 oz) jar whole mushrooms, drained
* 16 slices of hard salami cut in half
* 1/2 C ripe olives, drained
* 16 (4 in) bamboo sticks


1. In a sealable bowl pour the olive oil and the vinegar and whisk together.
2. Add the lemon peel, garlic, Italian seasoning, and red pepper flakes and whisk together.
3. Add the cheese cubes and mushrooms.
4. Put the lid on the bowl and turn over a couple times, gently... do not shake.
5. Place in the refrigerator at least 1 hour but no longer than 24 hours, being sure to turn every once in a while to keep the ingredients well coated.
6. Assemble by sliding ingredients on the sticks in this order: olive, folded slice of salami, cheese cube, another slice of salami, then mushroom last.


Literally meaning "before the meal", an antipasto appetizer can consist of many food items, but traditionally you want to include some spicy meat, cheese, olives, and mushrooms. This little trick with the antipasto sticks works well for big gatherings because people can just grab a stick or two and move along the buffet, so there's no bottle-neck at the appetizer table.

Marinading cheese is a little tricky sometimes. Just be sure you choose really good mozzarella so it's nice and solid. And be gentle, not shaking the marinade, which can cause the cheese to break down a bit.

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