Antipasto Skewers
User Reviews
4.6
24 reviews
Excellent
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Prep Time
25 mins
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Course
Appetizer
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Cuisine
Mediterranean
Antipasto Skewers
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I make these colorful and fun Antipasto Skewers all the time ~ everybody gets their own personal antipasto selection right on a stick ~ from Game Days to the Holidays, these are everybody's favorites!
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Ingredients
- fresh mozzarella balls, marinated or plain
- cheddar or smoked Gouda cheese, cut in cubes
- fresh basil leaves
- pitted olives
- Pepperoncini
- pickled onions
- sliced dill pickles or gherkins
- cherry tomatoes
- canned or marinated artichoke hearts
- assorted Italian cured meats like salami, pepperoni, and prosciutto
- anything else you can find!
- wooden or metal skewers I used 8 inch wooden skewers
garnish
- pomegranate molasses or balsamic glaze, optional
Instructions
- Open all your containers and set up a work assembly line. Have a hand towel nearby as your hands will get a little bit oily.
- Drain cans that need to be drained, and spoon out some of the ingredients so you have easy access.
- Be sure to leave enough room at the bottom of each skewer so that people can pick them up easily. I like to start with something dry like a cherry tomato for ease of handling.
- You can make all the skewers alike, or thread them randomly. Fold the basil leaves in half, and then in half again if they are large. If they are small they can go on as is.
- Fold sliced round meats like salami the same way as the basil. For prosciutto cut it and then roll or fold until it becomes a neat little package.
- If anything is too large, cut it so that it is roughly the same size as everything else. I cut artichokes in half or even in quarters. I sliced larger marinated peppers in half. Just use your judgement, and don't worry if some things hang out a little, that's part of the charm of these skewers!
- Lay the finished skewers out on a tray or a baking sheet, and cover with a damp cloth. Refrigerate.
- It's best to use within an hour or two. If possible, transfer the skewers to a clean serving tray right before serving. If you like, you can drizzle the skewers with the pomegranate molasses or balsamic glaze at the last minute.
Notes
- If you're feeding a crowd, make these up to a couple of hours ahead, but no more. You want everything to be fresh. Cover with a damp towel and put in the refrigerator. The basil will definitely wilt if you make these too far in advance, so leave it off if in doubt.
- Use thin, cocktail type skewers, mine were 8" bamboo, like these. Grilling skewers will be too thick.
- Keep an eye toward color variation, so your skewers aren't drab. Yellow or orange cherry tomatoes, bright red stuffed peppers, the white mozzarella, and the basil really help bring the skewers alive visually.
- These aren't meant to be finger food, your guests will need a plate, and a fork.
Genuine Reviews
User Reviews
Overall Rating
4.6
24 reviews
Excellent
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