Ingredients
1 pound part-skim mozzarella cheese, cut into 48 cubes24 fresh broccoli florets (about 10 ounces)1/2 cup Greek vinaigrette24 slices hard salami2 jars (7-1/2 ounces each) roasted sweet red peppers, drained and cut into 24 strips
Preparation
In a shallow dish, combine cheese, broccoli and vinaigrette. Turn to coat; cover and refrigerate 4 hours or overnight.
Drain cheese and broccoli, reserving vinaigrette. On 24 appetizer skewers, alternately thread cheese, salami, broccoli and peppers. Brush with reserved vinaigrette.
