Antipasto Skewers

  • 4 lemon wedges, halved crosswise, plus more for serving
  • 24 pieces thin-sliced hard salami
  • 12 large fresh basil leaves
  • Twelve 1-inch cubes of aged provolone or 1-inch balls of bocconcini
  • One 8-ounce jar whole roasted red peppers, cut into 1-by-3-inch strips
  • 6 whole marinated artichokes, halved, marinade reserved
  • 12 large pitted Cerignola olives or other large green olives
  • Olive oil, for oiling the grill grates and drizzling the bread
  • One 1-pound loaf ciabatta, sliced into 1-inch-thick pieces
  • Salt and freshly ground black pepper

Special equipment: four 12-inch skewers

Prepare a grill for medium-high heat. Push 1 lemon piece to the bottom of a skewer. Lay 2 slices of salami on top of each other, fold in half, then push onto the skewer snugly against the lemon. Wrap a basil leaf around a piece of the cheese, and push them onto the skewer, catching both sides of the leaf if possible. Fold a red pepper strip in half, and add it to the skewer, followed by an artichoke piece and an olive. Repeat from salami to olive twice on the skewer, and top with a lemon piece. Repeat with the remaining skewers. Transfer to a rimmed baking sheet.

Lightly oil the grill grates. Brush the skewered food with the marinade from the artichoke. Lightly drizzle the bread with oil, and season with salt and black pepper. Grill the bread on both sides until browned and crisp, about 3 minutes total; transfer to a serving tray.

Grill the skewers until grill marks appear and the edges of the artichoke pieces are beginning to brown, about 1 minute per side. If the cheese sticks to the grill, use a metal spatula to loosen. Serve the skewers with the grilled bread, and squeeze with lemon before serving.

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