ANTIPASTO BITES

Makes: 24 bites For the bocconcini marinade:

1 (7- to 8-ounce) container ciliegine (cherry-size fresh mozzarella cheese balls)

cup red wine, champagne or apple cider vinegar

3 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh parsley leaves 1 teaspoon dried basil

1 teaspoon dried oregano teaspoon kosher salt teaspoon freshly ground black pepper 2 cloves garlic

For the skewers:

24 (8- to 10-inch) wooden skewers 1 (12-ounce) jar whole roasted red peppers (about 3 whole)

1 (12-ounce) jar marinated quartered artichoke hearts (about 24 quarters)

1 medium bunch fresh basil

1 (2-ounce) piece Pecorino Romano cheese (optional)

1 (about 2-foot-long) baguette

6 to 8 ounces pitted Kalamata or mixed Greek olives, preferably marinated

1 pint cherry or grape tomatoes, preferably multicolor

24 slices (6 to 8 ounces) assorted cured meats, such as salami, prosciutto, soppressata and mortadella

2 tablespoons balsamic glaze or aged balsamic vinegar

1 tablespoon extra-virgin olive oil

Flaky salt

Freshly ground black pepper

1 tablespoon chopped fresh parsley leaves

Marinate the ciliegine: 1. Drain 2. Place

1 container ciliegine. cup red wine vinegar, 3 tablespoons extra-virgin olive oil, 1 tablespoon chopped

fresh parsley leaves, 1 teaspoon dried basil, 1 teaspoon dried oregano, teaspoon kosher salt and teaspoon black pepper in medium bowl. Whisk until combined.

3. Smash 2 peeled garlic cloves with the flat side of a knife. Add the garlic and bocconcini to the marinade and stir to combine. Cover and let marinate in the refrigerator for at least 2 hours or up to overnight.

Assemble the antipasto bites:

1. Drain 1 (12-ounce) jar whole roasted peppers and slice lengthwise into ½-inchwide strips. Drain 1 (12-ounce) jar marinated quartered artichoke hearts. Pick the leaves from 1 medium bunch of fresh basil until you have about 48 leaves.

2. Cut 2 ounces Pecorino Romano cheese into 12 (about ¾-inch) cubes if using. Cut 1 (about 2-feet-long) baguette crosswise into 24 pieces (about 1 inch wide).

3. Assemble the skewers: For each skewer,

thread in this order from bottom to top: 1 pitted olive, 1 marinated ciliegine or Pecorino cube, 1 basil leaf, 1 tomato, 1 slice cured meat (fold over once or twice before threading), 1 artichoke heart quarter, 1 roasted red pepper slice (fold over once or twice before threading), 1 basil leaf, 1 olive and 1 piece of bread. Place on a serving platter.

4. Drizzle with 2 tablespoons balsamic glaze and 1 tablespoon extra-virgin olive oil. Sprinkle with flaky salt, freshly ground black pepper and 1 tablespoon chopped fresh parsley leaves.

Note: The skewers can be assembled without the balsamic glaze, olive oil, parsley and salt on top up to two days ahead. Cover tightly with plastic wrap or store in an airtight container and refrigerate. Let sit at room temperature 1 to 2 hours before serving. Uncover and garnish with the balsamic glaze, olive oil, flaky salt, pepper and parsley.