Actually, any kind of cured sausage and cheese can be used, including the popular designer sausages (which are even better grilled before adding to the marinade); the official Hancock tasters especially like spicy sausages like Polish or Linguica, salami, and pepper-jack cheese. Both Mozzarella or Provolone cheese are also good. Roasted red, green, and/or yellow pepper chunks as well as roasted onion chunks can also be added.
Donít reserve this colorful appetizer just for game day Ė itís also nice on an appetizer buffet table any time of year. Serve it with crispy breadsticks, crackers, or bread squares.
8 ounces pepper jack cheese, cut into 1/2" chunks, or Provolone, Mozzarella, or other favorite cheese
8 ounces salami, pepperoni, Polish sausages, or other favorite fully-cooked sausage cut into 1/2Ē chunks.
1 medium zucchini, cut into sticks about 2" long
1/2 pound fresh mushrooms, halved if small; quartered if large
1 cup pimento stuffed green olives, well-drained
1/3 cup olive oil
1/2 cup red wine vinegar
1/2 teaspoon dry mustard
1 teaspoon red pepper flakes
1/2 teaspoon black pepper
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 tablespoon dried parsley
1 1/2 cups cherry tomato(s), halved
- Place the cheese, sausages, zucchini, mushrooms, and green olives in a large Ziploc-type bag.
- Measure the dressing ingredients into the blender; blend well and pour over the cheese, sausage, and vegetables in the bag.
- Seal and refrigerate 6-24 hours.
- When ready to serve, fold in the cherry tomatoes and place in a serving bowl.
- Serve with skewers or toothpicks and crackers.
Amount Per Serving
Calories 210 Calories from Fat 161
Percent Total Calories From: Fat 76% Protein 14% Carb. 6%
Nutrient Amount per Serving
Total Fat 18 g
Saturated Fat 6 g
Cholesterol 25 mg
Sodium 484 mg
Total Carbohydrate 3 g
Dietary Fiber 1 g
Sugars 0 g
Protein 7 g
Vitamin A 11% Vitamin C 14% Calcium 0% Iron 6%