Antipasto Skewers

These skewers are a snap to make, and look so pretty! Not to mention oh-so-tasty!

Antipasto Skewers

1 pint cherry tomatoes
12. oz. fresh mozzarella
12 oz. jar of artichoke hearts
1/2 lb. of salami, sliced very thin
1/2 c. olive oil
3 T. balsamic vinegar
1/8 tsp. salt
1 tsp fresh ground black pepper
1/2 tsp. rosemary

Wash tomatoes, cut in half. Cut mozzarella into bite-size cubes, no larger than 1 inch.  Fold salami into fourths. Drain artichokes, cut into bite-size pieces. Assemble skewers on long party toothpicks (I remove the plastic frills): tomato, mozzarella, salami, artichoke, tomato. In a small bowl, combine oil, vinegar, salt, pepper, and rosemary. Whisk together until completely combined. Place one layer of skewers in a deep container, drizzle with the dressing. Repeat with remaining skewers and dressing. Store covered in the refrigerator until ready to serve (best if they can marinate for several hours).Yield: approximately 30 skewers.

*inspired by PW's Rosemary Skewers