Recipe: Italian Appetizer Kabobs

I have a baby shower to go to tomorrow and I wasn’t quite sure what to whip up to bring as a “dish to pass”. I started browsing my fridge and came across some items that I thought would go well together.  I had Dusty try the little morsels and he really liked them, so I am sharing the recipe! Hopefully this will save your butt (like it saved mine) when you need to whip up a quick dish to share at your next dinner party!

What you need: 
Cherry tomatoes
Block of cheese (either mozzarella or your favorite cheese that you can cut in to cubes)
Fresh Basil
Red Onion

Herb Dipping Oil: 
Olive Oil
Apple Cider Vinegar
Oregano (fresh and dried)
Garlic Powder
Crushed Red Pepper


Slice up all of the veggies, cheese and basil in to quarter size chunks.

This is the order that I stacked everything (or how I tried to) if you mix up the order – who cares – it all tastes the same!

1) Cheese
2) Genoa
3) Cucumber
4) Basil
5) Red onion
6) Tomato

Stick the toothpick all the way through so that it pierces the bottom of the cheese. Set on a serving plate and continue this pattern until your plate is full of deliciousness.


Now for the herb dipping oil. Finley chop up the fresh oregano. In a small serving/dipping bowl pour about 1/2 cup of olive oil, 1/4 cup of vinegar, and add about 1/2 tbsp of dried oregano, garlic powder and pepper. 1 tbsp of salt. And lastly, a 1 tsp of crushed red pepper. Stir the oil and the herbs until blended. I made a couple of “test” kabobs and had Dusty use them in the oil until it tasted just right. I also garnished the kabobs with some ground salt and pepper.

Voila! Easy as can be. Now you can dip the little Italian kabob in to the herb oil mixture and set on your plate. I love that there is no mess for the person enjoying it…it is simple, easy, and not awkward to grab and eat.

What are some of your favorite appetizers to make? Would this recipe be one you’d eat? How might you jazz it up even more?



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