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Roasted Red Pepper and Asiago Appetizer with Mozzarella and Basil

https://www.alfrescoallnatural.com/images/default-source/al-fresco-recipes/0716_af_rpas_roastedpepperasiagoanitpastoskewers-1.jpg 33 mins 25 Minutes 8 Minutes 10

12 Oz al fresco Roasted Pepper & Asiago Chicken Sausage

1 Cup Roasted sweet red bell pepper,with brine

20 Each fresh mozzarella, cherry sized balls

20 Each fresh basil leaves

20 Each Deli-Sliced Mild Banana Pepper Rings

1 Tablespoon Balsamic Vinegar Reduction

Roasted Red Pepper & Asiago Appetizer with Mozzarella & Basil
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Serves10 Prep Time25 Minutes Cook Time8 Minutes
220Calories 16gFat 310mgSodium More
Nutritional Info Per Serving
Sodium310mg Sugars1g
Total Fat16g Cholesterol75mg
Carbohydrates2g Dietary Fiber0g
Saturated Fat9g Protein15g
Instructions
  • Spray a small skillet with cooking spray and turn on the stove to medium heat. Pre-heat the pan.
  • Place the sausages into the skillet and cook for about 4 minutes on each side until they have browned.
  • Slicing using diagonal cuts, discard the ends of the sausages and slice each link into ½ inch pieces. Each link should yield 4-5 slices.
  • Slice the marinated red peppers into 2 inch strips.
  • Place the slices of pepper onto a leaf of basil. Fold the basil over the pepper when skewering.
  • Wrap a slice of the banana pepper around the ball of mozzarella. Is the pepper ring does not fit, then make a small cut to break the ring.
  • Skewer ingredients in the following order: Basil with roasted pepper, sausage slice, mozzarella wrapped with banana pepper. Make sure that each ingredient has the skewer going through it.
  • Arrange the skewers on a serving plate. Drizzle the balsamic reduction over the skewers. Serve and enjoy!
Ingredients

12 Oz al fresco Roasted Pepper & Asiago Chicken Sausage

1 Cup Roasted sweet red bell pepper,with brine

20 Each fresh mozzarella, cherry sized balls

20 Each fresh basil leaves

20 Each Deli-Sliced Mild Banana Pepper Rings

1 Tablespoon Balsamic Vinegar Reduction

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