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
Marinate the ciliegine:
1. Drain 1 container ciliegine.
2. Place cup red wine vinegar, 3 tablespoons extra-virgin olive oil,
Assemble the antipasto bites: 1. Drain
1 (12-ounce) jar whole roasted peppers and slice lengthwise into ½-inch-wide 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 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 tablespoon chopped fresh parsley leaves, 1 teaspoon dried basil, 1 teaspoon dried oregano, teaspoon kosher salt and teaspoon black
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 (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,
pepper in medium bowl. Whisk until combined.
3. Smash 2 peeled garlic cloves with the flat side of a knife. Add the
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. 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
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.
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.