Antipasto Skewers

Antipasto Skewers


6 short wooden skewers

12 green olives

6 black olives

6 thin slices Genoa salami

1 jar roasted red peppers

6 pieces canned quartered artichoke hearts

½ cup Italian salad dressing



For each skewer, thread green olive, red pepper, artichoke, black olive, salami, red pepper and green olive.

You can switch up the arrangement if you like, and vary the items to suit your taste. Consider other ingredients like cheese torellini (cooked and chilled), grape tomatoes, canned banana peppers, baby mozzarella balls or pieces of fresh basil.

Place skewers in a shallow container and cover with Italian salad dressing. Cover and refrigerate for a couple hours to marinate. Drain dressing before serving.