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Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 400°F. Line a baking sheet with foil.

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  • For dressing, in a small screw-top jar combine oil, lemon juice, and garlic. Cover and shake well. Season to taste with salt and pepper.

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  • In a medium bowl combine beans, olives, and basil. Toss with the remaining dressing. Cover and chill bean mixture until needed.

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  • For the spiedini, cut the bread, soppressata, and Pecorino cheese into 3/4- to 1-inch cubes. On twelve 6-inch skewers, thread the bread, soppressata, Pecorino,* artichokes, and tomatoes. Brush the reserved 2 tablespoons dressing on the pieces on the skewers, making sure the bread is evenly coated.

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Instructions Checklist
  • Bake for 4 to 5 minutes or just until bread starts to brown on the edges (do not let the cheese get too melty). Meanwhile, spoon the bean mixture onto a serving platter or divide among individual appetizer plates. As soon as the spiadini are done, immediately arrange on the platter or place one skewer on each plate atop the bean mixture. Serve warm.

*

Carefully skewer the cheese so it does not break.

Nutrition Facts

185 calories; 11 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 16 mg cholesterol; 575 mg sodium. 166 mg potassium; 14 g carbohydrates; 2 g fiber; 1 g sugar; 9 g protein; 0 g trans fatty acid; 194 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 141 mg calcium; 1 mg iron;

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