Antipasto Kebabs

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The countdown has begun to the official kick-off to summer.  I always look forward to Memorial Day because the whole summer lies ahead and it seems exciting to get together for a cookout again.  You spend some time getting your yard and patio back in order after the winter, and there is newfound enthusiasm for hamburgers and hot dogs.  Not to mention the fact that your newly planted flowers will never look this good again, once the heat of summer gets to them.

How about something fun, easy, and festive for Memorial Day weekend?  Normally, I would make an antipasto platter, but for the holiday I’m thinking…  anitpasto kebabs.  You can make these ahead and pull them out when your guests arrive, or if you are going someplace, these would be great to take along.   Even small children can do this, if you set up all the ingredients first and let them help thread things onto the skewers.  It’s a great way to spend some time together in the kitchen.

 

Antipasto Kebabs

1 5 oz. package sliced salami
1 8 oz. Ciliegine – cherry size fresh mozzarella 
1 10.5 oz. cherry tomatoes
1 jar marinated artichoke hearts
1 jar marinated mushrooms
1 can black olives
1 jar marinated red peppers
1 jar Golden Greek Peperoncini peppers
sliced provolone cheese
pitted green olives
sliced pepperoni
wooden skewers

 

Thread ingredients onto skewer, arranging in any order that looks good to you.  As always, use what you have on hand, and you do not need to have, or use, all of the ingredients I have listed.  You could make a very simple kebab using just cherry tomato, mozzarella, black olive, and a small chunk of pepperoni.  It will look just as good as the ones with more ingredients, just be sure to use a smaller skewer.  The most important thing is that you keep it fun and make something that appeals to your family.  Leftover ingredients can be set out in small dishes alongside cheese and crackers, or you can use them for sandwiches, salads, or pizza toppings.