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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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These little picks are great for parties. We use them alot and very rarely have leftovers. Ingredients:
1/3 cup extra-virgin olive oil |
1/4 cup red wine vinegar |
1 tsp grated lemon peel |
1 clove garlic, sliced |
1 tsp italian seasoning |
1/2 tsp crushed red pepper flakes |
1/2 lb. mozzarella cheese, cut into 3/4 inch cubes |
1 jar (4.5 oz.) whole mushrooms, drained |
4 slices prosciutto |
8 this slices hard salami, cut in half |
1/2 cup medium pitted rip olives, drained |
1 jar (6 to 7 oz.) marinated artichoke hearts, drained |
28 bamboo skewers or toothpicks (4 inch) |
Directions:
1. In medium bowl, mix oil, vinegar, lemon peel, garlic, Italian seasoning and red pepper flakes. Stir in cheese and mushrooms. Cover; refrigerate at least 1 hour but no longer than 24 hours.
2. Cut prosciutto slices lengthwise into 1 inch strips, cut strips into about 3 inch pieces. Drain mushroom mixture.
3. Pleat prosciutto pieces and salami half-slices. Spear prosciutto or salami with skewers; add assortement of mushrooms, olives and/or artichokes to skewers. Add cheese cube to end of each skewer. (Each skewer should have 6 pieces)
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