Antipasto Skewers with Rosemary Balsamic Vinaigrette

Antipasto Skewers with Rosemary Balsamic Vinaigrette

1 pint grape tomatoes, cut in half
1 lb. fresh mozzarella, cut into chunks
1 - 12 oz. jar of marinated artichoke hearts, cut into chunks
1/2 lb. salami, sliced very thin, folding into fourths then in half
1 cup olive oil
6 tablespoons balsamic vinegar
1/8 teaspoon salt
1 teaspoon fresh ground black pepper
3 cloves garlic, smashed
2 or 3 sprigs fresh rosemary

Using wooden skewers, assemble as follows - tomato, mozzarella, salami, artichoke, tomato. You should have enough for about 30 to 34 skewers.
Meanwhile, in a small bowl, whisk together the olive oil, balsamic, salt and pepper. Add the rosemary springs and garlic to the bowl and let sit for about 15 minutes. remove the garlic and rosemary sprigs. Place one layer of skewers in a deep container and drizzle with the vinaigrette. Repeat with remaining skewers and dressing. You will have extra vinaigrette. Cover and place in the refrigerator until ready to serve. Try to let them marinate for several hours before serving.

Footnotes - After arranging the skewers on a serving platter, I drizzle with addition vinaigrette.