3/4 lb. fresh or smoked Mozzarella, cut into 1/2 inch cubes
1/4 c. extra virgin olive oil
1 clove garlic, minced
1 tbsp. white wine vinegar
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. dried thyme
1/2 lb. brine cured black olives, halved and pitted
2 lg. red bell peppers, roasted and cut into 3/4 inch squares
About 50 wooden picks

In a bowl or resealable bag combine the Mozzarella, oil, garlic, vinegar, oregano, basil, thyme and salt and pepper to taste and let cheese marinate for at least 4 hours at room temperature or chilled overnight.

Thread a Mozzarella cube, an olive half and a roasted pepper square onto each of the picks and arrange the brochettes on a platter.

The hors d'oeuvres may be made 4 hours in advance and kept covered.

P.S. This tastes best with fresh roasted peppers but jarred or canned will also do.