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Ingredients Print this recipe

• 24 cocktail skewers
• 5 ounces arugula
• 1 ½ pounds DI LUSSO® Genoa Salami, sliced thin (at the deil counter)
• ½ pound DI LUSSO® Provolone, sliced ½ inch thick (at the deli counter) and cut into 24 cubes
• 1 (12 ounce) jar artichoke hearts, halved
• 1 (14 ounce) jar peppadews peppers
• 1 (6 ounce) can black olives
• 6 ounces balsamic glaze

Directions

Distribute arugula, genoa salami, cheese, artichokes, peppadews and olives among skewers. Drizzle balsamic glaze over skewers.