Pepperoni Cheese And Olive Appetizer Food

ANTIPASTO KABOBS

Steps:

• Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, olives and salad dressing. Toss to coat; cover and refrigerate for 4 hours or overnight., Drain mixture, discarding marinade. For each appetizer, thread a stuffed olive, a folded pepperoni slice, a tortellini, a folded salami piece and a ripe olive on a toothpick or short skewer.

MARINATED OLIVE & CHEESE RING

Steps:

• Cut cream cheese lengthwise in half; cut each half into 1/4-in. slices. On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices. Place olives in center., In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimientos. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices.

PEPPERONI, CHEESE AND OLIVE APPETIZER

Steps:

• Set up an assembly line to make this go faster. PLace each on a seperate area on a cutting board, olives, pepperoni and cheese.
• Fold a piece of pepperoni in half, with toothpick, slide on cubed cheese, olive and pepperoni. Continue until all ingredients are used.
• Serve on a pretty platter. Can be served cold or room temperature. Makes about 50 appetizers.

BLACK OLIVE APPETIZERS

Steps:

• Cut thin slice off bottom of each olive, forming a flat base.
• Roll up slice of pepperoni and place inside pitted end of each olive.
• Fill center of each pepperoni slice with desired combination of cheese, vegetables and herbs.
• Stand olives on serving plate.

CHEESE & PEPPERONI APPETIZERS

Steps:

• Cut each cheese block length-wise into 4 sticks, then cut into bite-size pieces. Cut pepperoni into 1/2 inch slices, then cut into 4 pieces.
• In a bowl put cheeses, pepperoni and olives. Pour about one-fourth of the dressing and mix. Serve with crackers.
• Whatever is left over, put in refrigerator and serve another time.