Antipasto Kebobs

• 1 lb mozzarella cheese
• 8 ounces thinly sliced salami
• 1 pint grape tomatoes
• 1 12 cups pitted green olives or 1 12 cups black olives
• 14 cup extra virgin olive oil
• 2 tablespoons white balsamic vinegar
• 1 garlic clove, minced
• 12 teaspoon dried Italian seasoning
• 18 teaspoon crushed red pepper flakes
• 18 teaspoon salt
• thin loaf French bread, thinly sliced (optional)

1. Cut cheese into 1/2 inch thick slices.
2. Using heart-shaped cookie cutter and knife, cut cheese into heart and diamond shapes.
3. Fold each salami slice into eighths.
4. Thread tomatoes, folded salami slices, olives and cheese onto skewers, as desired.
5. Arrange in single layer in large glass or ceramic baking dish.
6. Whisk together oil, vinegar, garlic, italian seasoning, pepper flakes and salt until blended; drizzle over skewers.
7. Cover; refrigerate at least 1 hour.
8. Transfer to platter.
9. Drizzle any remaining dressing over skewers before serving.
10. If desired, serve with bread.

mozzarella cheese, salami, grape tomatoes, green olives, extra virgin olive oil, white balsamic vinegar, garlic, italian seasoning, red pepper, salt, thin

Taken from www.food.com/recipe/antipasto-kebobs-360606 (may not work)