A bold, colorful, flavorful sampling of antipasto ready to go in just 5 minutes!
3 oz. pitted black olives
3 oz. pitted green olives
7.5 oz. marinated artichoke heart quarters
10 oz. artisan gourmet tomatoes (or a variety of cherry and grape or sunburst tomatoes)
3 oz. prosciutto
12 oz. small or mini marinated mozzarella balls
2 dozen skewers or fancy, long toothpicks
basil, pepper and olive oil to garnish (optional)
Cut each piece of prosciutto into 1 in. strips and fold them to make them bite-sized and easy to pull to the skewer.
Set all of your ingredients within reach.
Start sticking the tomato, artichoke, cheese, prosciutto, olive.
Repeat until ingredients are used up.
I alternated every other skewer with a different color olive. Add them all to your favorite tray or platter and sprinkle with finely chopped fresh basil, cracked pepper, and olive oil if desired. Serve and enjoy!