Fresh Mozzarella Antipasti

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  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 4 servings
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2 cups white wine

2 carrots

2 celery stalks

1 head garlic, cut in half lengthwise

1 onion, peeled and quartered

1 bay leaf

1 bouquet garni


2 artichokes

2 to 3 lemons, juiced

Salt and freshly ground black pepper

1/4 cup olive oil

1 tablespoon chopped fresh parsley

Pinch crushed red pepper flakes


Red wine vinegar

5 cherry or grape tomatoes

1/2 cup balsamic vinegar

10 small basil leaves

10 fresh mozzarella bocconcini

Special equipment: 6-inch wooden skewers


  1. For the stock: Combine 6 cups water, the wine, carrots, celery, garlic, onion, bay leaf and bouquet garni in a large pot and bring to boil. Then reduce to a simmer and cook for 30 minutes. Strain and set aside.
  2. For the vegetables: Trim and peel the artichokes to the heart and remove the choke. Drop the artichoke hearts in a bowl of water with a squeeze of fresh lemon juice to prevent oxidation.
  3. Cook the artichoke hearts in the vegetable stock until tender, 6 to 8 minutes. Chill in the refrigerator until ready to serve.
  4. Cut the artichokes into bite-size pieces and toss in a bowl with some salt, pepper, a few drizzles of olive oil, the parsley, red pepper flakes, a little lemon juice, a few pinches sugar and a splash of red wine vinegar.
  5. Cut the tomatoes and marinate with some salt and pepper, a few drizzles of olive oil and a little red wine vinegar.
  6. Heat the balsamic vinegar in a small saucepan and simmer over medium heat until reduced to a syrup. Chill the reduced balsamic vinegar until ready to serve.
  7. Alternate the tomatoes, artichokes, basil leaves and mozzarella on each skewer.
  8. Drizzle a little balsamic reduction over each skewer and season with salt and pepper.
  9. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

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