1 lb marinated mini mozzarella balls*
½ lb (about 25) brine-cured black olives, pitted and halved (can sub Kalamatta olives)
8-12 oz jar roasted red peppers**, cut into ¾ inch squares
wooden party picks or toothpicks
Thread an olive half, a roasted pepper square, and a mini mozzarella ball onto each of the wooden picks. Arrange brochettes on a platter garnished with leaf lettuce or parsley.
*If marinated mozzarella is unavailable, combine ¼ cup extra-virgin olive oil, 1 minced garlic clove, 1 Tbsp white wine vinegar, ½ tsp dried oregano, ½ tsp dried basil, and ¼ tsp dried thyme and marinate plain mozzarella balls or fresh cubes chilled overnight.
Sarah & Jason
*If marinated mozzarella is unavailable, combine ¼ cup extra-virgin olive oil, 1 minced garlic clove, 1 Tbsp white wine vinegar, ½ tsp dried oregano, ½ tsp dried basil, and ¼ tsp dried thyme and marinate plain mozzarella balls or fresh cubes chilled overnight.
Sarah & Jason
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