3/4 pound fresh or smoked mozzarella,
cut into 1/2-inch cubes (about 2 cups)
1/4 cup extra-virgin olive oil
1 garlic clove, minced
1 tablespoon white wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 pound (about 25) brine-cured black
olives, halved and pitted
2 large red bell peppers, roasted,
cut into 3/4-inch squares
About 50 wooden picks
 

In a bowl or resealable heavy plastic bag combine the mozzarella, oil,
garlic, vinegar, oregano, basil, thyme and salt and pepper to taste. Let
the 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 wooden picks and arrange the brochettes on a platter.
(The hors d'oeuvres may be made 4 hours in advance and kept covered.)