Antipasto Skewers
These delicious Antipasto Skewers are a refreshing, cool, and tasty dish that can serve a large crowd or provide you a low-carb, easy to prepare, lunch or appetizer. Full of classic italian flavors, this is an antipasto platter conveniently served on skewers!
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These appetizer skewers have all the great tastes of antipasto salad other traditional Italian appetizers. This easy recipe features all your favorite ingredients like sweet cherry tomatoes, pepperoncini peppers, the savory flavors of salami slices, fresh mozzarella balls, and more, finished off with a drizzle of balsamic glaze.
Preparing this Antipasto Skewer recipe is simple and a great way to provide a tasty snack at a party or cookout. It’s a great way to start off as an appetizer to your main meal, too.
These easy Antipasto Skewers are highly customizable, too. There’s so many different ways to make this the best appetizer for you. With so little prep time and simple ingredients, you can play around with different combinations.
Why You’ll Love this Recipe:
Elegant and colorful: Each skewer is packed with vibrant ingredients that look beautiful on any platter.
Quick to assemble: No cooking required, just prep, skewer, and serve in minutes.
Bold and flavorful: A mix of tangy, creamy, salty, and fresh ingredients in every bite.
Easy to customize: Swap in your favorite meats, cheeses, or marinated veggies to suit your taste.
Great for entertaining: Perfect for holidays, parties, or anytime you need a crowd-pleasing appetizer.
Ingredients to Make Antipasto Skewers:
- cherry tomatoes. Add a juicy, fresh bite and vibrant color. Grape tomatoes also work well.
- whole pepperoncini. Mildly tangy and just a little spicy, great for balancing the creamy and salty elements.
- mozzarella balls. Use ciliegine (small mozzarella balls). Marinated versions add extra flavor.
- salami. Folded and rolled slices add richness and visual appeal. Genoa or soppressata are both great choices.
- fresh basil leaves. Fresh basil adds a bright, herby note. Use whole leaves for easy threading.
- black olives. Choose pitted olives for convenience. Kalamata or Castelvetrano can be used if preferred.
- marinated artichoke heart quarters. Look for quartered, marinated varieties in jars or deli sections, drain well before using.
- balsamic glaze. Adds a touch of sweetness and acidity to finish. Drizzle lightly just before serving.
How to Make Antipasto Skewers:
- Wash the cherry tomatoes and basil leaves. Drain the mozzarella balls, olives, and artichoke hearts, and gently pat them dry with a paper towel. If your salami isn’t pre-sliced, slice it thinly.
- Take each slice of salami, fold it in half, then roll it into a tight spiral. This gives the skewers a clean, elegant look and makes the salami easier to thread.
- To assemble, take a skewer or cocktail pick and thread on one cherry tomato, followed by a whole pepperoncini, a mozzarella ball, a rolled salami slice, a basil leaf, one black olive, and an artichoke heart quarter. Repeat this process until all skewers are assembled.
- Arrange the skewers neatly on a serving platter. Just before serving, drizzle with balsamic glaze for a final pop of flavor and color.
- Serve immediately, or refrigerate until ready to enjoy.
Recipe Notes & Tips:
- Rolling the salami: Fold each slice in half, then roll into a tight spiral before skewering. This keeps the salami compact and visually appealing.
- Draining ingredients: Pat the mozzarella, olives, and artichoke hearts dry with paper towels to prevent excess moisture on the platter.
- Skewer size: Use 6-inch wooden skewers or sturdy cocktail picks for easy handling and serving.
- Assembling ahead: Skewers can be made up to 24 hours in advance. Store covered in the fridge and drizzle with balsamic glaze just before serving.
- Ingredient swaps: Try prosciutto instead of salami, use marinated mozzarella for added flavor, or add roasted red peppers for extra color.
- Serving suggestion: Arrange skewers on a platter with fresh basil leaves or a small bowl of extra olives for a polished presentation.
Serving Suggestions:
- Loaded Cheese Fries
- Cauliflower Mac and Cheese
- Sweet Potato Chips
- Sour Cream Potato Salad
- Mediterranean Chickpea Salad
- Baked Sweet Potato Fries
How to Store:
Refrigerate: Store the skewers in an airtight container in the refrigerator for up to 24 hours. They’re best served chilled and fresh.
Add glaze later: Wait to drizzle the balsamic glaze until just before serving to prevent the skewers from becoming soggy.
Avoid freezing: These do not freeze well, as the fresh vegetables and cheese lose texture when thawed.
Make ahead tip: If prepping in advance, keep the ingredients separate and assemble the skewers the day you plan to serve them for the best presentation.
FAQs:
Absolutely. Feel free to swap in prosciutto, turkey, roasted red peppers, marinated mushrooms, or different cheeses to suit your taste or what you have on hand.
Black olives are classic, but feel free to use Kalamata, green Castelvetrano, or marinated olives depending on your flavor preference. Just make sure they’re pitted.
They’re best served chilled and can safely sit out for about 1–2 hours. After that, it’s best to refrigerate any leftovers to keep the ingredients fresh and safe to eat.
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Antipasto Skewers
Ingredients
- 10 cherry tomatoes
- 10 whole pepperoncini
- 10 mozzarella balls
- 8 ounces salami
- 10 fresh basil leaves
- 10 black olives
- 10 marinated artichoke heart quarters
- 2 tablespoons balsamic glaze
Instructions
- Wash the cherry tomatoes and basil leaves. Drain the mozzarella balls, olives, and artichoke hearts, and gently pat them dry with a paper towel. If your salami isn’t pre-sliced, slice it thinly.
- Take each slice of salami, fold it in half, then roll it into a tight spiral. This gives the skewers a clean, elegant look and makes the salami easier to thread.
- To assemble, take a skewer or cocktail pick and thread on one cherry tomato, followed by a whole pepperoncini, a mozzarella ball, a rolled salami slice, a basil leaf, one black olive, and an artichoke heart quarter. Repeat this process until all skewers are assembled.
- Arrange the skewers neatly on a serving platter. Just before serving, drizzle with balsamic glaze for a final pop of flavor and color.
- Serve immediately, or refrigerate until ready to enjoy.
Notes
- Rolling the salami: Fold each slice in half, then roll into a tight spiral before skewering. This keeps the salami compact and visually appealing.
- Draining ingredients: Pat the mozzarella, olives, and artichoke hearts dry with paper towels to prevent excess moisture on the platter.
- Skewer size: Use 6-inch wooden skewers or sturdy cocktail picks for easy handling and serving.
- Assembling ahead: Skewers can be made up to 24 hours in advance. Store covered in the fridge and drizzle with balsamic glaze just before serving.
- Ingredient swaps: Try prosciutto instead of salami, use marinated mozzarella for added flavor, or add roasted red peppers for extra color.
- Serving suggestion: Arrange skewers on a platter with fresh basil leaves or a small bowl of extra olives for a polished presentation.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: 120
Protein: 6g
Fat: 9g
Carbohydrates: 3g
Fiber: 1g
Sugar: 1g
Sodium: 380mg
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