Ingredients
- 1 can Cento Artichokes in Brine 5-7 (14 oz), drained & halved
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1/2 tsp Cento Garlic Powder
- 1/4 tsp Cento Crushed Red Pepper
- 1/2 tsp Cento Oregano
- 8 oz Mozzarella Pearls, drained
- 1 cup Cherry Tomatoes
- Fresh Basil Leaves
- 2 tbsp Cento Balsamic Vinegar of Modena
- Cento Italian Balsamic Glaze, for drizzling
Directions
In a bowl, combine cherry tomatoes, mozzarella pearls, and artichoke hearts with olive oil, garlic powder, chili flakes, oregano, and balsamic vinegar. Toss gently to coat and let marinate for about 5â-10 minutes. Thread the marinated ingredients onto small skewers or toothpicks in alternating order. Arrange the assembled skewers on a platter. Just before serving, drizzle generously with balsamic glaze. Serves 4â-6.
