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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 36 |
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These flavorful and colorful appetizers are so fun they'll be the talk of the party. And they're so easy: Simply assemble the day before and forget about them! Joanne Boone - Danville, Ohio Ingredients:
1/4 cup olive oil |
1 tablespoon white vinegar |
1/2 teaspoon minced garlic |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
12 ounces cheddar cheese, cut into 3/4-in. cubes |
1 can (6 ounces) pitted ripe olives, drained |
4 ounces hard salami, cut into 3/4-in. cubes |
1 medium sweet red pepper, cut into 3/4-inch pieces |
1 medium green pepper, cut into 3/4-inch pieces |
Directions:
1. In a large resealable plastic bag, combine first five ingredients; add remaining ingredients. Seal bag and turn to coat; refrigerate at least 4 hours. Drain and discard marinade.
2. For each kabob, thread one piece each of cheese, olive, salami and pepper onto a toothpick. Yield: 3 dozen.
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