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Using 3″ bamboo skewers or similar, layer your ingredients starting with the mozzarella balls, then the roasted peppers (I used a mix of red, yellow and orange), tortellini, basil, artichoke heart, salami and olives.
Line a tray with your finished skewers and refrigerate until serving.
Make them the night or the morning before and keep chilled. (Leftovers will keep for a few days!)
Plan for 2 to 3 skewers per person.