1/4 cup red wine, champagne, or apple cider vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh parsley leaves
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 cloves garlic
24 (8 to 10-inch) wooden skewers
1 (12-ounce) jar whole roasted red peppers (about 3 whole)
1 (12-ounce) jar marinated quartered artichoke hearts (about 24 quarters)
1 medium bunch fresh basil
1 (2-ounce) piece Pecorino Romano cheese (optional)
1 (about 2-foot long) baguette
6 to 8 ounces pitted Kalamata or mixed Greek olives, preferably marinated
1 pint cherry or grape tomatoes, preferably multicolor
24 slices (6 to 8 ounces) assorted cured meats, such as salami, prosciutto, soppressata, and mortadella
2 tablespoons balsamic glaze or aged balsamic vinegar
1 tablespoon extra-virgin olive oil
Flaky salt
Freshly ground black pepper
1 tablespoon chopped fresh parsley leaves
Instructions
Drain 1 container ciliegine.
Place 1/4 cup red wine vinegar, 3 tablespoons extra-virgin olive oil, 1 tablespoon chopped fresh parsley leaves, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper in a medium bowl. Whisk until combined.
Smash 2 peeled garlic cloves with the flat side of a knife. Add the garlic and bocconcini to the marinade and stir to combine. Cover and let marinate in the refrigerator for at least 2 hours or up to overnight.
Drain 1 (12-ounce) jar whole roasted peppers and slice lengthwise into 1/2-inch wide strips. Drain 1 (12-ounce) jar marinated quartered artichoke hearts. Pick the leaves from 1 medium bunch fresh basil until you have about 48 leaves.
Cut 2 ounces Pecorino Romano cheese into 12 (about 3/4-inch) cubes if using. Cut 1 (about 2-feet long) baguette crosswise into 24 pieces (about 1-inch wide).
Assemble the skewers: For each skewer, thread in this order from bottom to top, skewer: 1 pitted olive, 1 marinated ciliegine or Pecorino cube, 1 basil leaf, 1 tomato, 1 slice cured meat (fold over once or twice before threading), 1 artichoke heart quarter, 1 roasted red pepper slice (fold over once or twice before threading), 1 basil leaf, 1 olive, and 1 piece of bread. Place on a serving platter.
Drizzle with 2 tablespoons balsamic glaze and 1 tablespoon extra-virgin olive oil. Sprinkle with flaky salt, freshly ground black pepper, and 1 tablespoon chopped fresh parsley leaves.
