Pickle Cheese Olive Kabobs Recipes

COLORFUL MARINATED OLIVE KABOBS

Steps:

• In food-storage plastic container or resealable food-storage plastic bag, mix marinade ingredients. Add olives and bell pepper squares; cover container or seal bag. Turn to coat well with marinade. Refrigerate 2 hours or overnight, occasionally turning container or bag to coat with marinade.
• To serve, remove olives and pepper squares from marinade; discard marinade. Arrange tomatoes, cut side down, on serving plate. Thread 1 olive and 1 pepper square onto each cocktail pick. Insert each into tomato half for base.

PICKLE, CHEESE, OLIVE KABOBS

Steps:

• Slice pickles and cut cheese into cubes. Place a pickle slice, cheese cube and olive on a toothpick

OLIVE, PICKLE, CHEESE KABOB

Steps:

• Cut cheese into bite-size cubes. Cut sweet pickles into 1h -inch slices. Alternate olives, pickles and cheese on toothpicks. Place on relish plate and chill.

SALAMI, CHEESE AND PICKLE KABOBS

Steps:

• Cut salami into forty 1/2-inch pieces. Cut cheese into five 1/2-inch slices; cut each slice into eight 1/2-inch cubes. Cut pickles into forty 1/2-inch pieces.
• For each kabob, thread 1 salami piece, 1 pickle piece (with cut side of pickle facing out) and 1 cheese cube on toothpick.