SPECK: JUST IN TIME FOR NATIONAL SOMETHING ON A STICK DAY

WHO COULD DENY THE APPEAL OF BEAUTIFULLY SKEWERED FOOD?, MARISA MARIELLA WRITES

Not every food holiday has origins rooted in historical events. Such seems to be the case for the upcoming "National Something On a Stick Day" on March 28. Perhaps a group of fun-loving parents created this celebration as a nod to their clever resourcefulness with picky young eaters. After all, who could deny the appeal of beautifully skewered food?

Adults are also easily lured by food on a stick! Last summer, Carlo Gambale from Nardini Specialities offered me a taste of speck, a type of cured, lightly smoked ham. As we nibbled on the delicious samples, he reminisced about his trip to Italy where he learned about the unique curing process. And that's when the idea of "speck-a-bobs" hit!

I was eager to test some ideas in my kitchen. Skewer after skewer, I landed on this colourful and fragrant version. Served on top of a bed of lightly dressed field greens and garlic-rubbed crostini, these speck-abobs make for an elegant appetizer or lunch entrée. Divide the slices of speck in half horizontally and the skewers transform into impressive two-bite hors d'oeuvres. You've got to love a theme that celebrates a stick!

Servings: 6 large servings

12 thin slices of imported speck

6 strips (2" X ?" X 6") of imported Asiago cheese

Selection of fruit slices (consider peaches, pears, fig), cherry tomatoes, pitted olives, small bocconcini

Nardini Private Label Extra Virgin Olive Oil and balsamic vinegar

Field greens, optional Salt and pepper, optional

Fresh basil or parsley to garnish, optional

6 metal skewers or wooden skewers (soaked in water)

Preheat barbecue or oven to 400?. If using oven, line cookie sheet with foil and grease lightly. Set aside.

Lay one slice of speck on clean work surface. Place one strip of cheese on top.

Lay another slice of speck on top.

Insert a metal skewer, starting at one end, through the layers, threading any combination of fruit slice, cherry tomato, and olive throughout.

Set aside and repeat with remaining slices.

If baking, lace kebabs on prepared pan. Otherwise, place directly on barbecue grates. Bake or grill until speck becomes lightly crisped and cheese begins to soften, about 10 minutes. Do not overcook as cheese will ooze out and speck will become too crisp.

Drizzle with olive oil and balsamic vinegar. Garnish with fresh basil or parsley. Serve warm or room temperature.

Note: Imported Asiago is soft and creamy and will hold up to skewering.

Marisa Mariella is a Stoney Creek resident and host of Marisa's Easy Kitchen on Cable 14. For this recipe and more, check marisamariella.com and subscribe to Marisa Mariella on YouTube.