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Roasted Pepper and Basil Skewers

Prep Time:

10 min

Total Time:

30 min

Makes:

16 appetizer servings, one skewer each

What You Need!

1 pkg. (16 oz.) POLLY-O Part Skim Mozzarella Cheese, cut into 16 cubes

16 fresh basil leaves

2 yellow or red peppers, roasted, each cut into 8 small squares

16 small cherry tomatoes

1/3 cup KRAFT Classic Italian Vinaigrette Dressing

Make It!

DIVIDE cheese, basil, peppers and tomatoes among 16 small wooden skewers or wooden toothpicks. Place in small shallow dish. Add dressing; turn skewers to evenly coat ingredients with dressing.

LET stand at room temperature 20 min. to marinate, turning occasionally.

REMOVE skewers from marinade just before serving; discard marinade.

Kraft Kitchens Tips

Substitute

Prepare as directed, using KRAFT Light House Italian Dressing.

Substitute

Substitute 2 pkg. (8 oz. each) KRAFT Monterey Jack Cheese for the 16-oz. pkg. of mozzarella cheese.

How to Roast Peppers

Preheat broiler. Place whole bell peppers or large chile peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.

Using tongs, put blackened peppers into a paper bag and close bag. Keep peppers in bag till completely cool, about 20 minutes.

K:44399v0 :64873

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Rated

by LOTTIE44 on 10/23/2009
" This is a great recipe. I had so many cherry tomatoes from my garden I didn't know what to do. I made some with pepper jack cheese. They were a great hit with all my neighbors at our end of the summer party."