Flaky salt

Freshly ground black pepper

1 tablespoon chopped fresh parsley leaves

Marinate the ciliegine:

1. Drain 1 container ciliegine.

2. Place 1/4 cup red wine vinegar, 3 tablespoons extra-virgin olive oil, 1 tablespoon chopped fresh parsley leaves, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper in a medium bowl. Whisk until combined.

3. Smash 2 peeled garlic cloves with the flat side of a knife. Add the garlic and bocconcini to the marinade and stir to combine. Cover and let marinate in the refrigerator for at least 2 hours or up to overnight.

Assemble the antipasto bites:

1. Drain 1 (12-ounce) jar whole roasted peppers and slice lengthwise into 1/2-inch wide strips. Drain 1 (12-ounce) jar marinated quartered artichoke hearts. Pick the leaves from 1 medium bunch of fresh basil until you have about 48 leaves.

2. Cut 2 ounces Pecorino Romano cheese into 12 (about 3/4-inch) cubes if using. Cut 1 (about 2-feet long) baguette crosswise into 24 pieces (about 1-inch wide).

3. Assemble the skewers: For each skewer, thread in this order from bottom to top, skewer: 1 pitted olive, 1 marinated ciliegine or Pecorino cube, 1 basil leaf, 1 tomato, 1 slice cured meat (fold over once or twice before threading), 1 artichoke heart quarter, 1 roasted red pepper slice (fold over once or twice before threading), 1 basil leaf, 1 olive, and 1 piece of bread. Place on a serving platter.

4. Drizzle with 2 tablespoons balsamic glaze and 1 tablespoon extra-virgin olive oil. Sprinkle with flaky salt, freshly ground black pepper, and 1 tablespoon chopped fresh parsley leaves.

Recipe notes

(Christine Fiorentino is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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