1In 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.
2Cut prosciutto slices lengthwise into 1-inch strips, cut strips into about 3-inch pieces. Drain mushroom mixture.
3Pleat 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.)