PORK SAUSAGE SPIEDINI

PORK SAUSAGE SPIEDINI

Associated Press

These savory, Italian-style skewers make perfect nibbles for a party. Serve them on a platter, or stand them in tall, heavy glasses. For an extra flourish, sprinkle the finished skewers with grated Parmesan cheese and broil for 15 to 20 seconds.

12 ounces bulk sausage meat

3 cloves garlic, minced

3 tablespoons minced fresh basil, plus additional for garnish

1 teaspoon salt

1‚Ñ2 teaspoon ground black pepper

1 pound bocconcini (small mozzarella balls)

12 ounces cherry tomatoes

8 (12-inch) bamboo skewers

Extra-virgin olive oil, for drizzling

Heat the oven to 400 degrees. Coat a rimmed baking sheet with cooking spray.

In a medium bowl, use a fork to break up the sausage. Add the garlic, basil, salt and pepper. Mix well. Form the sausage mixture into 16 balls the size of cherry tomatoes.

Place the meatballs on the prepared baking sheet. Bake until they are brown and have rendered their fat, about 12 minutes.

Alternating as you go, thread 2 meatballs, 2 bocconcini and 2 tomatoes onto each skewers. Arrange the skewers on a serving platter, then drizzle with olive oil and sprinkle with minced basil.

Servings: 8

(Recipe adapted from Jason Denton and Kathryn Kellinger’s “Simple Italian Snacks,” William Morrow, 2008)