MAKES A COUPLE DOZEN SKEWERS
Pecorino or sheep's milk cheese is made in many regions of Italy and you will recognize its provenance by the labeling, such as Pecorino Toscano, signaling it is from Tuscany, Pecorino Siciliano from Sicily, Pecorino Sardo from Sardinia, and so on. Tuscany is well known for its Pecorino cheese. This is a grating cheese when aged, and an eating cheese, especially when young. It's wonderful paired with fava beans when aged and great for these Tuscan spiedini.
1/2 pound aged Pecorino Toscano, cut into 1/2-inch dice
1/2 pound soppressata in a chunk, cut into 1/2-inch dice
1/2 pound black oil-cured olives, left whole
8 ounce jar artichokes in oil, drained and cut into chunks
Whole cherry tomatoes
Fresh whole sage leaves
1/2 cantaloupe to be used, cut-side down, as a holder for the skewers
Filippo Berio extra-virgin olive oil for pouring on skewers
Thread wooden skewers with alternating pieces of cheese, salame, olives, artichokes, tomatoes and sage leaves.
Arrange the skewers in the cantaloupe half on a platter; surround with bread sticks or slices of good Tuscan bread and serve accompanied by extra-virgin olive oil.
This recipe is featured on show 1702 — Favorite Cheeses and Wines.
Paired with: Regaleali Le Rose Wine
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