ANTIPASTO SKEWERS

24 artichoke hearts, quartered
8 oz Italian Vinaigrette
8 large fresh basil leaves
4 oz roasted garlic oil
1/4 tsp sea salt
1/2 tsp course black pepper
48 bocconcini (small mozzarella balls)
3 whole grilled or sautéed portabella mushrooms
3 roasted red peppers
3 roasted yellow peppers
24 (6-inch) wooden skewers

Marinate artichoke hearts in the vinaigrette. Julienne basil, setting aside a portion for garnish. Mix the rest with roasted garlic oil, salt and pepper. Toss this mixture with the mozzarella.

Cut portabella mushroom into eighths. Cut the roasted peppers into 1-inch pieces (all of the above can be done a day ahead).

On the skewer, thread a mozzarella ball, followed by a piece of red pepper, portabella, mozzarella, yellow pepper and artichoke (the skewers can be prepared 3 hours in advance).

Place the skewers in a wide-mouthed jar or other decorative container. Sprinkle cracked pepper and basil over skewers.

You can also add one or all of the following ingredients: salami, pepperoni, provolone cheese, tomato and olives.

Serves 24
Adapted from source: Whole Foods Market