Antipasto Picks

 

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) Green Giant® 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)

• 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 assortment of mushrooms, olives and/or artichokes to skewers. Add cheese cube to end of each skewer. (Each skewer should have 6 pieces.)