Ingredients
1/3
cup extra-virgin olive oil
1/4
cup red wine vinegar
1
teaspoon grated lemon peel
1
clove garlic, sliced
1
teaspoon Italian seasoning
1/2
teaspoon crushed red pepper flakes
1/2
lb mozzarella cheese, cut in 3/4-inch cubes
1
jar (4.5 oz) whole mushrooms, drained
4
slices (3 1/4 oz) prosciutto (from deli)
8
thin slices hard salami, cut in half
1/2
cup medium pitted ripe olives, drained
1
jar (6 to 7 oz) marinated artichoke hearts, drained
28
bamboo skewers or toothpicks (4 inch)
Preparation
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.
Cut prosciutto slices lengthwise into 1-inch strips, cut strips into about 3-inch pieces. Drain mushroom mixture.
Pleat prosciutto pieces and salami half-slices. Spear prosciutto or salami with skewers; add assortment of mushrooms, olives and/or artichokes to skewers. Add cheese cube to end of each skewer. (Each skewer should have 6 pieces.)
