Layered with flavor, this easy make-ahead appetizer is perfect for parties and picnics. It’s a cheese board at your fingertips!
Cook Time
-
Total Time
10 minutes
Yield
20 skewers
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 (225 g), cut into 3/4 in ( 2 cm) cubes
1 tablespoon aged balsamic vinegar, for drizzling
1 teaspoon flaky sea salt, for sprinkling
Special Equipment
20 wooden skewers, 4-6 in (10-15 cm)
Nutrition Info
Calories 62
Fat 5g
Carbs 0g
Fiber 0g
Sugar 0g
Protein 3g
How to Make It
1. Step
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.
2. Step
When ready to serve, lightly drizzle balsamic vinegar over the skewers, avoiding the base. Sprinkle with flaky salt.
