Mix and Match Italian Skewers

Adapted from Giada de Laurentiis

As usual, I got this idea from watching Giada on the Food Network years ago. Her original recipe uses cherry or sundried tomatoes. I'm not a huge fan of tomatoes (unless they're simmering away in some pasta dish or in salsa or ketchup). Therefore, I changed this up a bit and it's been a hit at pretty much every gathering I've ever had. They're also very easy to assemble, which is a plus when you're cooking for multiple people to come over. This go around, I mixed it up and did different combinations. The mini mozzarella balls are the key ingredient and base for each skewer. You can either wrap ingredients around it, or stack them. I would definitely recommend using the mini sized mozzarella balls versus a chunk and cutting it up...it's easier, and it just looks cooler :)

• 24 medium basil leaves
• 24 small fresh mozzarella balls packed in water, drained
• Salt and freshly ground black pepper
• 24 toothpicks
• 1 package of prosciutto, cut into approximately 1 inch wide strips
• 1 jar of roasted red peppers, also cut into long strips (if wrapping around mozzarella...these can be cut into chunks if stacking)
• olive oil and balsamic vinegar (if desired for drizzling)

Wrap the mozzarella ball with a piece of basil and a strip of roasted red pepper. Place on toothpick. Alternate by substituting prosciutto for the roasted red pepper, or use any variation you desire. Arrange the toothpicks on a platter. Drizzle with olive oil (if desired - balsamic vinegar is also tasty). Sprinkle with salt and pepper, and serve.