Antipasto Skewers Appetizers

There’s something about a platter of colorful antipasto skewers that instantly says, “The party’s started.”

Picture glossy olives, ruby-red cherry tomatoes, silky ribbons of salami, and creamy mozzarella pearls, all threaded onto little picks that glisten with a drizzle of olive oil.

This is a no-cook, no-stress appetizer: fresh, savory bites you can assemble in about 20 minutes, with zero stove time and maximum flavor.

They’re perfect for busy hosts, beginners in the kitchen, and anyone who loves easy entertaining. I first leaned on these skewers when unexpected guests texted, “We’re five minutes away!”

I raided the fridge, skewered what I had—cheese, cured meats, marinated artichokes—and by the time the doorbell rang, a gorgeous tray was on the coffee table.

These shine at holiday gatherings, game nights, potlucks, or warm-weather evenings on the patio. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold, classic Italian flavors in every colorful bite-sized skewer
• Assembles quickly with no cooking, perfect for last-minute entertaining
• Adapts easily to different meats, cheeses, and veggies you already have
• Presents beautifully on a platter, ideal for holidays and potlucks
• Offers easy portion control and handheld snacking for guests of all ages

Ingredients

• 24 pieces fresh mozzarella balls (bocconcini or ciliegine), drained — choose tender, milky cheese for best flavor
• 24 slices salami, folded — use a good-quality Italian salami with a bit of spice
• 12 slices prosciutto, halved lengthwise — look for thinly sliced, silky prosciutto di Parma or similar
• 24 pitted olives, mixed green and black — choose firm, briny olives for good texture contrast
• 12 cherry tomatoes, whole — pick small, ripe tomatoes for a sweet pop
• 12 marinated artichoke hearts, drained and halved if large — pat dry so skewers don’t get soggy
• 12 small basil leaves, fresh — use bright, unbruised leaves for aroma and color
• 1 cup roasted red peppers, cut into 1-inch strips — jarred or homemade, well-drained for easy skewering
• 2 tablespoons extra-virgin olive oil — a fruity, good-quality oil enhances all the flavors
• 1 tablespoon balsamic vinegar — choose a slightly syrupy balsamic for better cling
• 1 teaspoon dried Italian seasoning — or a mix of dried oregano, basil, and thyme
• 1/4 teaspoon kosher salt — adjust to taste depending on saltiness of meats and olives
• 1/4 teaspoon freshly ground black pepper — grind just before mixing for best aroma

Step-by-Step Method

Soak the Skewers

Soak wooden skewers in cool water for about 10 minutes. This helps prevent splintering and keeps them from drying out as you assemble. Pat them dry lightly with a clean towel after soaking.

Set the skewers aside on your work surface so they’re ready when you begin threading the ingredients.

Mix the Simple Dressing

Whisk olive oil, balsamic vinegar, Italian seasoning, salt, and black pepper in a small bowl. Combine until the mixture looks emulsified and slightly thickened.

Taste and adjust seasoning if needed. This dressing will lightly coat the mozzarella and artichokes, adding flavor and keeping them moist on the skewers.

Marinate Cheese and Artichokes

Add drained mozzarella balls and marinated artichoke hearts to the bowl of dressing. Toss gently with a spoon or your hands to avoid tearing the cheese.

Make certain each piece is lightly coated. Let them sit while you prepare the rest of the ingredients, allowing the flavors to absorb and develop.

Prep and Arrange Ingredients

Place all ingredients on a cutting board in separate piles for easy assembly. Halve the prosciutto lengthwise if not already done.

Cut roasted red peppers into 1‑inch strips. Check artichokes and halve any larger pieces. Keep olives, cherry tomatoes, basil, salami, and prosciutto within easy reach to streamline skewering.

Start Skewering with Olive and Salami

Thread one olive onto a skewer, sliding it a little past the tip. Fold a slice of salami into quarters or in half for a ruffled look.

Push the skewer through the folded salami, nestling it against the olive. Press gently so it stays secure but doesn’t tear, creating a neat, attractive base.

Add Mozzarella and Roasted Pepper

Slide a marinated mozzarella ball onto the skewer next to the salami. Follow with a strip of roasted red pepper, gently folding it if needed.

Alternate the colors so the white cheese and red pepper contrast. Make sure each piece is snug but not crushed, leaving space for the remaining ingredients.

Layer Prosciutto and Cherry Tomato

Fold half a slice of prosciutto loosely to create soft layers. Thread it carefully so it doesn’t tear, then add a cherry tomato directly after.

Push the tomato until it fits snugly against the prosciutto. Maintain a balanced look along the skewer, leaving room for the artichoke and basil at the top.

Finish with Artichoke and Basil

Add a marinated artichoke heart next, positioning the cut side facing out if halved. Top the skewer with a fresh basil leaf, piercing through the center of the leaf so it sits neatly.

Assure the basil is visible for color and aroma. Repeat the layering pattern on each skewer for consistency.

Arrange and Drizzle Dressing

Lay the completed skewers in a single layer on a large serving platter. Avoid stacking so ingredients stay intact and attractive.

Drizzle any remaining dressing from the bowl lightly over the skewers, focusing on the cheese and vegetables. Wipe the platter edges clean for a tidy presentation ready to chill.

Chill Briefly Before Serving

Refrigerate the platter for about 10 minutes to let flavors meld and the skewers chill slightly. Don’t refrigerate too long or the basil may darken.

Just before serving, check that everything is neatly arranged. Serve the antipasto skewers cold or slightly cool as a colorful, easy-to-grab appetizer.

Ingredient Swaps

• Meat swaps: Use pepperoni, mortadella, or Spanish chorizo instead of salami/prosciutto; for pescatarian, add marinated shrimp and omit cured meats.
• Cheese options: Sub mozzarella with marinated feta cubes, provolone, or small cheddar cubes for a budget-friendly twist.
• Veggie swaps: Replace artichokes or roasted peppers with marinated mushrooms, cucumber chunks, pepperoncini, sun-dried tomatoes, or grilled zucchini rounds.
• Dietary tweaks: For vegetarian skewers, omit meat and double the cheeses/veggies; for gluten-free, make certain all marinated items and cured meats are certified GF.

You Must Know

– Scale – For a crowd, multiply each ingredient by the number of dozen skewers you need (e.g., 3× for 36 skewers = 72 olives, 72 mozzarella balls, etc.); keeping counts proportional maintains balance so no single item runs out first.

Serving Tips

• Arrange skewers in a circular fan on a white platter for vibrant color contrast.
• Serve alongside a small bowl of balsamic glaze or pesto for extra dipping flavor.
• Pair with crisp white wine, Prosecco, or light Italian lager to complement salty, rich bites.
• Add a basket of crusty bread or breadsticks nearby to round out the antipasto spread.
• Mix in a few vegetarian-only skewers and label them clearly for guests with dietary needs.

Storage & Make-Ahead

Antipasto skewers keep well covered in the refrigerator for up to 2 days.

For best texture, add basil just before serving.

You can assemble the skewers several hours ahead, then drizzle leftover dressing right before guests arrive.

These skewers don’t freeze well; freezing damages the fresh cheese and vegetables.

Reheating

Antipasto skewers are best served chilled or at room temperature; avoid reheating.

If needed, gently warm components separately in a low oven or brief, low-power microwave, never on the stovetop.

Antipasto on Italian Holidays

When Italian holidays roll around, I always picture a table that starts with color: glossy olives, ribbons of prosciutto, milky mozzarella, and roasted peppers glistening with olive oil.

Antipasto isn’t just a first course then; it’s the way the celebration opens its eyes. I love setting out antipasto skewers because they feel festive but effortless, like tiny edible ornaments scattered across a platter.

• Briny olives that wake up your palate before the main feast
• Silky prosciutto and salami folded into little savory fans
• Cool, creamy mozzarella that softens all the sharp, salty edges
• Marinated artichokes and peppers, bright with vinegar and herbs

When family gathers, everyone reaches for a skewer, and conversation seems to start before anyone even sits down.

Final Thoughts

Give these antipasto skewers a try for your next gathering—they’re easy to assemble, gorgeous on a platter, and always a hit.

Feel free to tweak the ingredients with your favorite cheeses, veggies, or cured meats to make them your own.

Frequently Asked Questions

Can I Make These Antipasto Skewers Gluten-Free for Guests With Celiac Disease?

Yes, you can. I’d simply make sure every ingredient’s certified gluten-free—especially cured meats and marinated veggies—then skip any tortellini or bread. Picture glossy olives, silken prosciutto, tangy artichokes—safe, vibrant, and entirely celiac‑friendly.

How Long Can Antipasto Skewers Safely Sit Out at Room Temperature for Parties?

They’re safe for about 2 hours at room temperature; after that, I’d chill or discard them. Picture glossy olives and silky prosciutto staying cool and fragrant, not languishing too long under warm lights on the buffet.

What Wine or Beverages Pair Best With Antipasto Skewers Appetizers?

I’d pour a crisp Pinot Grigio or dry Prosecco; their brightness cuts through salty meats and creamy mozzarella. For non‑drinkers, I’d serve sparkling water with lemon or blood orange—bubbles and citrus refresh every bite.

Are There Kid-Friendly Variations for Picky Eaters Who Dislike Strong Flavors?

Yes—I’d sweeten things up for picky eaters: think mild mozzarella, turkey or ham rolls, cucumber coins, cherry tomatoes, and soft bread cubes. I’d drizzle with a whisper of olive oil; everything tastes gentle, familiar, and fun.

How Can I Scale This Antipasto Skewer Recipe for a Large Crowd?

You’ll scale effortlessly: I’d multiply ingredients by your guest count divided by 12, then add 10–15% extra. Prep skewers in batches, layer them on rimmed trays, and chill; they’ll glisten, fragrant and party‑ready.