By In The Kitchen With Stefano Faita

INGREDIENTS

Antipasto Skewers
12 (7-inch) skewers
12 grape tomatoes or cherry tomatoes
12 basil leaves
12 jarred or canned artichoke hearts, cut into pieces
12 (1/2-inch to 1-inch) cubes of salami
12 small bocconcini balls
12 cubes of bread

Dressing
3 tbsp. red wine vinegar
1/3 cup olive oil
1 small garlic clove, minced
Pinch oregano
Salt and freshly ground pepper, to taste


PREPARATION

Thread each skewer with a grape tomato, basil leaf, piece of artichoke, salami cube, bocconcini ball and bread cube.

For the dressing: Combine red wine vinegar, olive oil, garlic, oregano, and salt and pepper.

Drizzle dressing over skewers and serve.

Yield: 12 servings.

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