- 1 (8-oz.) block mozzarella cheese or a ball of fresh mozzarella, or small bocconcini cut in half
- 8 (4-inch) Genoa salami slices (sliced thin and cut in half)
- 1 (14-oz.) can small artichoke hearts, drained and halved or jar of marinated artichoke hearts
- 1 pint grape tomatoes
- 1 (6-oz.) jar large pitted Spanish olives, stuffed with pimento and drained
- 1 pkg. cheese tortellini ( I like the mixed green and plain) cooked al dente and cooled.
- 16 (6-inch) wooden skewers
- 1 (16-oz.) bottle Ken's Steak House Balsamic & Basil Vinaigrette (you can use regular or light)
- 1 tablespoon fresh lemon juice
- Cut cheese evenly into 16 cubes or cut large ball of mozzarella into cubes.
- Wrap salami slices around cheese cubes.
- Thread cubes, artichoke hearts, tomatoes, tortellini and olives alternatively on skewers.
- Place skewers in a large plastic container or baking dish
- Stir together vinaigrette and lemon juice.
- Pour dressing mixture over skewers;
- Cover tightly, and chill 8 hours.
- Remove skewers from marinade, discarding marinade before serving.
If you can find an olive bar that has marinated olives of different flavors, that also adds a different spin on the skewer. If not, the large Spanish olives work just fine.
The original recipe called for wrapping a whole slice of salami around the mozzarella, but I found that too bulky, so I cut the salami slice in half and wrapped it that way. You can do it the other way, but you will need more salami.
Plain canned artichoke hearts tend to be very mushy, so be careful when putting them on the skewers. I have used marinated hearts and they seem to hold up a little better. Again, either one works.