Antipasto Skewers

Equipment

Wide Mouth Mason Jars

Ingredients

8 large green olives

8 Genoa salami slices – halved

8 mini Mozzarella cheese balls

8 large basil leaves

8 grape tomatoes

8 cheese tortillini pastas – cooked and cooled

8 large black olives

Herb Vinaigrette

1/4 cup good vinegar – I use Champagne but sherry or balsamic is fine

2/3 teaspoon salt

1/2 teaspoon Dijon mustard

1/2 clove garlic – finely minced or 2 teaspoons minced shallots

2 teaspoons honey

3/4 cup extra-virgin olive oil

1/4 teaspoon fresh ground pepper

1/2 teaspoon fresh chives – chopped

1/2 teaspoon fresh basil – chopped

1/2 teaspoon fresh parsley – chopped

Instructions

Antipasto Skewers

Using 8, 7 inch wooden skewers, thread one of each antipasto ingredients onto skewers. Set aside.

Herb Vinaigrette

In a small jar with a lid, add mustard, garlic, honey, olive oil, salt, pepper, chives, basil and parsley. Secure lid and shake until thoroughly mixed. 

When ready to serve, pour dressing over skewers.

COOKS NOTES

**skewers can be made in advance and stored in refrigerator until ready to serve.

**use up ingredients to make extra skewers and keep chilled.

**line up ingredients so that when building skewers, all items are used in the same order.  

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