1/2poundCured meatsuch as salami or pepperoni, sliced thin 16 cornichons
1/2poundProvolone cheesesliced thin
16Peppadew pepperscherry tomatoes, or mix of both
Mini Bocconcini cheese
2cupsof fresh rosemary sprigsfor decorating
Instructions
Drain the olives, cornichons, and peppadew peppers if using and pat dry. This will ensure the skewers stay fresh for hours at room temperature.
Take a toothpick skewer and begin to add your ingredients, starting with the olives, then meat, cornichons, cheese, and peppers or tomatoes. I use half a slice of cheese for each skewer and a whole slice of meat, folding it over on itself before sliding on for decoration. Do this for all 16 skewers or as many as you have on hand.
Arrange the skewers onto a large round plate, lining them up in a round wreath shape. Add a sprig or two of rosemary in between each one.
Serve, or refrigerate for a few hours until ready to serve, bringing it to room temperature before you do.