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Meat and Cheese Antipasticks

Recipe courtesy of Rachael Ray

Watch how to make this recipe.

Meat and Cheese Antipasticks

Name: Meat and Cheese Antipasticks
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 8 servings
Ingredients: 2 pounds Italian "pick-up" sausages such as mini-sopressata, abruzzese, calabrese sticks, see cook's note, or 1 pound chunk Genoa salami cubed into 16 pieces and 1 pound slicing pepperoni, cut into 16 pieces; 1 1/2 pounds provolone, cut into 16 chunks; 16 pepperoncini, jarred or from bulk bin; 1 package 8-inch bamboo skewers

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Level: Easy
Total: 10 min

Prep: 10 min

Yield: 8 servings

Level: Easy
Total: 10 min

Prep: 10 min

Yield: 8 servings

Ingredients

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2 pounds Italian "pick-up" sausages such as mini-sopressata, abruzzese, calabrese sticks, see cook's note, or 1 pound chunk Genoa salami cubed into 16 pieces and 1 pound slicing pepperoni, cut into 16 pieces

1 1/2 pounds provolone, cut into 16 chunks

16 pepperoncini, jarred or from bulk bin

1 package 8-inch bamboo skewers

Directions

For meat and cheese antipasticks, cube Italian sausages or salami and pepperoni into bite size chunks. Cut provolone into bite size chunks. Skewer meat and cheese and arrange on a platter.

Cook’s Note

Look for these sausages near deli with pepperoni sticks; each are individually wrapped.

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