Brochetas de antipasto

Ingredientes

• 15 wooden skewers
• 5 oz / 150g bocconcini / mozzarella balls
• 3oz/ 90g provolone or pecorino cheese
• 12 olives - I've used Castelvetrano olives
• 8 sun-dried tomatoes
• 8 quarters - marinated artichoke hearts
• 3 oz / 90g marinated roasted peppers
• Handful fresh basil leaves
• *Optional - drizzle of extra virgin olive oil, dried oregano and aleppo pepper or red pepper flakes

Preparación

1. 1

   Cut the provolone cheese into bite sized squares. If the bocconcini balls are large, cut them into halves*Optional - if making marinated bocconcini balls, add a drizzle of olive oil and pinch of oregano and aleppo peppers or red pepper flakes

2. 2

   Assemble the antipasto skewers by carefully threading 2-3 pieces of the marinated vegetables and herbs along with a piece of cheese on each*Try to color co-ordinate to make them visually appealing with different flavor combinations. Examples:1. Bocconcini, sundried tomato, olive and basil leaf2. Provolone, roasted pepper, olive, artichoke

3. 3

   Place completed skewers on a platter or chopping board, keeping the skewer handles on the outsides for easy accessibility and serve up your tasty Antipasto Skewers!