Pickle Cheese Olive Kabobs Food

SALAMI, CHEESE AND PICKLE KABOBS

Steps:

• Cut salami into forty 1/2-inch pieces. Cut cheese into five 1/2-inch slices; cut each slice into eight 1/2-inch cubes. Cut pickles into forty 1/2-inch pieces.
• For each kabob, thread 1 salami piece, 1 pickle piece (with cut side of pickle facing out) and 1 cheese cube on toothpick.

EUROPEAN OLIVE SKEWERS

Steps:

• To make your European olive tapas, simply alternate your olives and cubed or sliced cheese, meat, and veggies on your skewers/banderillas. Your skewers can be prepared ahead of time and stored in the fridge.

PICKLED CHEESE

Steps:

• Rinse the feta cheese, and pat dry with paper towels. Cut into half-inch cubes. In a 1 pint glass jar, place a layer of cheese cubes, followed by a layer of thyme. Repeat layers until the jar is nearly full. Whisk together the white wine vinegar and honey; pour over the cheese until the jar is full. Screw the lid on, and leave in the refrigerator to marinate for at least one day.

OLIVE, PICKLE, CHEESE KABOB

Steps:

• Cut cheese into bite-size cubes. Cut sweet pickles into 1h -inch slices. Alternate olives, pickles and cheese on toothpicks. Place on relish plate and chill.

PICKLE, CHEESE, OLIVE KABOBS

Steps:

• Slice pickles and cut cheese into cubes. Place a pickle slice, cheese cube and olive on a toothpick

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.