Summer Skewers by Erin Perry​

Make the Classic Antipasto Skewers: Cut the smoked mozzarella into bite-size cubes, about the size of an olive. Fold each slice of salami in half and then in half again. For these, there’s no specific order you need to skewer in. To each skewer, add a slice of salami, a stuffed pepper, an olive, a taralli, and a cube of mozzarella. (Note: if you're making ahead of time, leave off the taralli, and serve them in a bowl on the side.) Repeat until you end up with about 12 skewers, based on the number of peppers in your container. Add an optional drizzle of olive oil and balsamic vinegar.

Make the Cubano Italiano Skewers: Cut the pickles into bite-size pieces. Cut the gouda into bite-size cubes. Roll up each slice of prosciutto, and slice each in half. Slide a piece of pickle, a cube of gouda, and a roll of prosciutto onto each toothpick. You should end up with about 14 skewers, based on the amount of prosciutto in your package. Serve on a board with whole grain mustard for dipping.​

Make the Sweet & Spicy Stuffed Date Skewers: Preheat the oven to 350 F. Split the dates open with your fingers, and remove the pit. Place an almond in the center of each. Cut the Drunken Goat into small pieces, and place a piece on top of each almond. Squeeze the dates back together. Fold the slices of chorizo in half and then in half again. To each skewer, add a piece of folded chorizo and a stuffed date, followed by another piece of chorizo. You should end up with about eight to ten skewers, based on the number of dates in your container. If making in advance, place in the refrigerator until you're ready to bake. Add the skewers to a baking dish with the butter, then drizzle with balsamic vinegar. Bake for about 10 minutes or until the cheese has melted. Allow the dates to cool for a few minutes before serving.