Antipasto Skewers

Open all your containers and set up a work assembly line. Have a hand towel nearby as your hands will get a little bit oily.

Drain cans that need to be drained, and spoon out some of the ingredients so you have easy access.

Be sure to leave enough room at the bottom of each skewer so that people can pick them up easily. I like to start with something dry like a cherry tomato for ease of handling.

You can make all the skewers alike, or thread them randomly. Fold the basil leaves in half, and then in half again if they are large. If they are small they can go on as is.

Fold sliced round meats like salami the same way as the basil. For prosciutto cut it and then roll or fold until it becomes a neat little package.

If anything is too large, cut it so that it is roughly the same size as everything else. I cut artichokes in half or even in quarters. I sliced larger marinated peppers in half. Just use your judgement, and don't worry if some things hang out a little, that's part of the charm of these skewers!

If you're feeding a crowd, make these up to a couple of hours ahead, but no more. You want everything to be fresh. Cover with a damp towel and put in the refrigerator. The basil will definitely wilt if you make these too far in advance, so leave it off if in doubt.

Transfer the skewers to a clean serving tray right before serving. Stir the herbs and salt into the olive oil and brush over the skewers.