Charcuterie Kebab

 

12 round skewers, 12 inches (30.5 cm) long

 

12 grapes

12 dried apricots

6 mini Brie rounds, 0.9 ounce (25 g) in size, cut in half

12 strawberries

12 cubes Havarti cheese, 1 inch (2.5 cm) in size

24 leaves fresh basil

24 slices regular salami, quarter-folded

24 slices spicy salami, quarter-folded

24 chunks bread of choice, 1 inch (2.5 cm) in size

12 cubes Colby Jack cheese, 1 inch (2.5 cm) in size

12 petite dill or sweet pickles

12 pitted Castelvetrano olives

 

To assemble the kebabs: Thread the skewers each with a grape and pull it down the skewer, leaving about 1 3/4 to 2 inches (4.5 to 5 cm) at the bottom of the skewer for holding. Thread a dried apricot onto the skewer and pull it all the way down to the grape.  Thread a mini Brie half onto the skewer, followed by a strawberry.  Add a Havarti cube, followed by a basil leaf. If the leaf is small, place as is; if the leaf is large, fold it in half or quarters first. Thread a quarter-folded slice of regular salami followed by a quarter-folded slice of spicy salami onto the skewer. Add a bread chunk, followed by a cube of Colby Jack and another basil leaf. Add another quarter-folded slice of regular salami, followed by another quarter-folded slice of spicy salami. Add a pickle and another chunk of bread. Top with an olive.