Antipasto Skewers

Name: Antipasto Skewers
Total time: 10
Yield: 20
Ingredients: 20 slices sopressata; 20 green olives, pitted, drained; 10 slices prosciutto, cut in half crosswise; 1 jar roasted red pepper, drained and sliced into 1/2 in (1 1/4 cm) strips; 20 slices salami, italian; 20 fresh basil leaves; 8 oz provolone cheese, cut into 3/4 in ( 2 cm) cubes; 1 tablespoon aged balsamic vinegar, for drizzling; 1 teaspoon flaky sea salt, for sprinkling; 20 wooden skewers, 4-6 in (10-15 cm)

Recipe by Betsy Carter from tasty.co

Snacks 10 Mins.

Ingredients

20 servings

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20 slices sopressata
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20 green olives, pitted, drained
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10 slices prosciutto, cut in half crosswise
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1 jar roasted red pepper, drained and sliced into 1/2 in (1 1/4 cm) strips
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20 slices salami, italian

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20 fresh basil leaves
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8 oz provolone cheese, cut into 3/4 in ( 2 cm) cubes
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1 tablespoon aged balsamic vinegar, for drizzling
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1 teaspoon flaky sea salt, for sprinkling
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20 wooden skewers, 4-6 in (10-15 cm)

Instructions

Fold a slice of sopressata into quarters, and then gently thread onto a skewer, leaving about ½–¾ (1 ¼ cm - 2 cm) inch of space from the bottom. Without packing too tightly, add a green olive, a piece of prosciutto folded into quarters, a piece of roasted red pepper folded in half, a piece of Italian dry salami folded into quarters, a basil leaf folded in half, and a cube of provolone cheese. Repeat with the remaining ingredients and skewers.
When ready to serve, lightly drizzle balsamic vinegar over the skewers, avoiding the base. Sprinkle with flaky salt.
Enjoy!