Antipasto Skewers

These beauties are a sure winner at your next party. Fun to eat, colorful and bursting with flavor.

1/4 lb. Genoa salami

1/2 lb. pepperoni

1/4 lb. cubed mozzarella cheese

1/4 lb. cubed pepper jack cheese

1/4 lb. sharp cheddar cheese

Fresh basil leaves, whole

Assorted vegetables:

Cherry or sweet grape tomatoes

Yellow grape tomatoes

Kalamata or black olives

Artichoke hearts

Celery, cut in 1″ pieces

Wooden skewers

Marinade:

2/3 cup extra virgin olive oil

1/4  cup red wine vinegar

1 tsp. sugar

1/4 tsp. garlic salt

1 tsp. Italian seasonings

1 tsp. salt (or to taste)

1/4 tsp. pepper (or to taste)

1 tsp. oregano

Fold salami and pepperoni in half and place on skewer. Wrap whole basil leaves around each cherry tomato. Skewer onto stick followed by each ingredient, leaving 1″ at top and bottom of skewer.

Place antipasto skewers in 12x9x3-inch dish. Set aside.

Prepare marinade. In food processor or blender, combine all ingredients, except oregano, and process until fully blended.

Pour marinade over skewers, taking care to thoroughly coat each stick. Sprinkle with oregano. Cover with plastic wrap and chill overnight. For presentation, place several skewers upright on top of other skewers.

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