Ingredients:
- 12 (4-inch / 10cm) bamboo skewers or toothpicks
- 12 slices (3 oz / 85g) Genoa salami or Prosciutto
- 12 pitted Castelvetrano or Kalamata olives (approx. ½ cup / 75g)
- 12 marinated artichoke hearts, quartered (approx. 1 cup / 150g)
- 12 marinated mozzarella pearls (approx. 4 oz / 113g)
- 12 grape tomatoes (approx. 6 oz / 170g)
- 12 fresh basil leaves (approx. 1 bunch)
- ¼ cup (60ml) balsamic glaze
- 1 tbsp (15ml) extra virgin olive oil
- ½ tsp (2.5ml) dried oregano
Instructions:
- Rinse the grape tomatoes and pat them completely dry with a paper towel. Quarter the artichoke hearts into uniform wedges. If using prosciutto, tear the slices into ribbons for easier folding.
- Thread the ingredients onto the skewers in the following order: start with a pitted olive, add a quartered artichoke heart, fold a slice of salami into a ribbon and pierce through the center, add a folded basil leaf, slide on a grape tomato, and finish with a mozzarella pearl.
- In a small bowl, whisk together the balsamic glaze, olive oil, and dried oregano. Arrange the completed skewers on a platter and drizzle the mixture evenly over the top.