There’s something about a platter of charcuterie skewers that instantly feels like a celebration.
Picture glossy olives, ribbons of prosciutto, sharp cubes of cheese, and bursts of cherry tomato color, all threaded onto little picks—no plates, no fuss, just grab-and-enjoy bites.
These are effortless appetizers, ready in about 20 minutes, that feel both elegant and totally doable, even on your busiest day.
They’re perfect for beginners, hosts short on time, and anyone who loves snacking more than cooking.
I still remember the night friends dropped by unexpectedly; I opened the fridge in a mild panic, then quickly assembled skewers from what I had—salami, mozzarella, grapes, and crackers on the side.
Ten minutes later, everyone was nibbling and talking like I’d planned it all along.
These skewers shine for holiday parties, book clubs, game days, and easy entertaining any night of the week. Ready to bring this dish to life?
Why You’ll Love It
- Delivers bold, crowd-pleasing flavors in every colorful bite
- Assembles quickly—no cooking, baking, or special skills required
- Impresses guests with elegant, charcuterie-board style presentation on a stick
- Easily customizable with favorite meats, cheeses, and seasonal veggies
- Perfect make-ahead party appetizer; just drizzle dressing before serving
Ingredients
- 12 slices salami — foldable, medium-thick slices hold shape well
- 12 slices prosciutto — choose paper-thin slices for easy ruffling
- 12 cubes cheddar cheese (1.25 cm) — sharp or medium cheddar for best flavor
- 12 cubes mozzarella cheese (1.25 cm) — low-moisture block mozzarella cubes
- 12 small fresh mozzarella balls (bocconcini) — pat dry to avoid sogginess
- 24 pitted green olives — firm, brine-packed olives work best
- 24 pitted black olives — choose mild, not heavily seasoned varieties
- 24 cherry tomatoes — pick firm, brightly colored tomatoes
- 1 small cucumber, sliced into 12 thick rounds — slice about 1–1.25 cm thick
- 12 mini sweet peppers, whole — use assorted colors for visual contrast
- 24 small basil leaves, fresh — vibrant, unbruised leaves for aroma
- 2 tbsp olive oil, extra-virgin — fruity, good-quality oil for drizzling
- 1 tbsp balsamic glaze — thick glaze for neat zigzag drizzle
- 1 tsp dried Italian seasoning — crush lightly in fingers to release aroma
- 1 pinch kosher salt — season oil mixture lightly
- 1 pinch freshly ground black pepper — grind just before mixing into oil
Step-by-Step Method
Prep the Ingredients
Chill all ingredients so they’re firm and easy to skewer. Cut cheddar and mozzarella into even 1.25 cm cubes if not pre-cut.
Slice the cucumber into 12 thick rounds. Fold each slice of salami and prosciutto into neat quarters to form ruffled stacks.
Pat olives and mozzarella balls dry with paper towels to prevent sogginess later.
Build the First Flavor Stack
Line up your wooden skewers and serving platter. On each skewer, thread one cherry tomato first as a base of color.
Add one small basil leaf, then one cube of cheddar. Slide on one green olive, followed by one folded slice of salami.
Push ingredients gently so they sit snugly but not crushed.
Complete the Skewers
Continue each skewer with one cucumber round to add crunch. Add one mozzarella cube, then one black olive for contrast.
Thread on one folded slice of prosciutto for richness. Finish with one mini sweet pepper and one fresh mozzarella ball at the tip.
Arrange completed skewers on the platter in a single, attractive layer.
Mix the Seasoned Oil
In a small bowl, pour in the olive oil. Add Italian seasoning, a pinch of kosher salt, and freshly ground black pepper.
Whisk briskly until the seasoning is evenly dispersed and the mixture looks slightly emulsified.
Taste and adjust salt or pepper if needed. Keep this mixture ready for drizzling just before serving.
Dress and Serve
Drizzle the seasoned olive oil lightly over the skewers, focusing on vegetables and cheese, not soaking the cured meats.
Add a delicate zigzag of balsamic glaze over the entire platter for sweetness and shine.
Serve immediately, or refrigerate skewers undressed and add both drizzles right before guests arrive for the freshest look.
Ingredient Swaps
- Use any firm cheeses you like (Colby Jack, pepper jack, gouda) in place of cheddar and block mozzarella, and swap bocconcini with marinated mozzarella or feta cubes.
- Replace salami/prosciutto with turkey pepperoni, smoked ham, or capicola—or for a vegetarian version, skip meat and add extra cheese, marinated tofu cubes, or roasted chickpeas on picks.
- Trade olives for cornichons or pickled vegetables, cherry tomatoes for grape tomatoes or roasted peppers, and cucumber for blanched zucchini rounds; use any mild, fruity oil if extra-virgin olive oil is pricey or unavailable.
You Must Know
– Scale – To estimate quantities for a crowd, plan 2 skewers per person for light appetizers, 3–4 for heavier grazing; for example, 20 guests at 3 skewers each = 60 skewers, so multiply every ingredient by 5 to keep the same flavor and color balance.
Serving Tips
- Arrange skewers in concentric circles on a large white platter for contrast.
- Serve alongside small bowls of nuts, crackers, and grapes for a mini grazing board.
- Pair with chilled prosecco, light red wine, or sparkling water with citrus slices.
- Add sprigs of rosemary or thyme on the platter for aroma and rustic presentation.
- Offer a side of honey, grainy mustard, or fig jam for optional dipping.
Storage & Make-Ahead
Charcuterie skewers are best enjoyed within 24 hours, stored tightly covered in the refrigerator.
Assemble up to 8 hours ahead, but wait to drizzle olive oil and balsamic glaze until just before serving.
This appetizer doesn’t freeze well; freezing alters cheese texture and makes vegetables watery.
Reheating
These skewers are best served cold.
If you prefer them slightly warmer, briefly microwave on low in short intervals, or place them on a tray in a 250°F (120°C) oven just until lightly warmed.
Avoid stovetop reheating to prevent uneven heating and excessive melting.
Game-Day Grazing Boards
On a big game day, I love turning these charcuterie skewers into the centerpiece of an easy grazing board that guests can pick from between plays.
I start with a wide platter or wooden board and fan the skewers in loose, colorful rows so they look like a stadium crowd—peppers, olives, and tomatoes all packed together.
Around them, I tuck in little piles of crackers and toasted baguette slices, maybe a bowl of marinated olives or nuts for extra crunch.
I like a small dish of balsamic glaze or extra-virgin olive oil on the side for dipping.
Everything feels grab-and-go, no carving or scooping—just clinking glasses, rustling napkins, and that satisfying snap of fresh veggies and cheese.
Final Thoughts
Give these charcuterie skewers a try for your next gathering and watch them disappear fast!
Don’t hesitate to mix and match your favorite meats, cheeses, and veggies to make this easy appetizer your own.
Frequently Asked Questions
How Do I Safely Transport Assembled Skewers to an Outdoor Party or Picnic?
I’d chill the skewers first, nestle them snugly in a lidded container, and tuck ice packs beneath. I’d separate any drizzles, adding them on arrival so everything tastes cool, bright, and picnic-perfect.
What Wines or Cocktails Pair Best With These Charcuterie Skewers?
I’d pour a chilled Pinot Grigio or dry rosé—their crisp brightness flatters salty meats and creamy cheese. If you want cocktails, I’d shake a light gin spritz with citrus, herbs, and sparkling water.
How Can I Scale This Recipe for a Large Crowd of 50+ People?
I’d multiply everything by five for 60 skewers, giving guests one each with extras. I’d pre‑skewer meats/cheeses the day before, then, just before guests arrive, chill the platter and drizzle that fragrant, glistening oil and balsamic.
Are There Kid-Friendly Versions of These Skewers With Milder Flavors and Textures?
Yes, you can. I’d swap in turkey or ham, mild cheddar, mozzarella, cucumber, grapes, strawberries, and mini crackers; drizzle just a whisper of honey or yogurt dip so every bite feels soft, sweet, and gentle.
Charcuterie Skewers Party Appetizers
Equipment
- 12 wooden skewers 8–10 inch
- 1 small cutting board
- 1 Chef's knife
- 2 small serving bowls
- 1 large serving platter
Ingredients
- 12 slices salami
- 12 slices prosciutto
- 12 cubes cheddar cheese 1.25 cm
- 12 cubes mozzarella cheese 1.25 cm
- 12 small fresh mozzarella balls bocconcini
- 24 pitted green olives
- 24 pitted black olives
- 24 cherry tomatoes
- 1 small cucumber sliced into 12 thick rounds
- 12 mini sweet peppers whole
- 24 small basil leaves fresh
- 2 tablespoon olive oil extra-virgin
- 1 tablespoon balsamic glaze
- 1 teaspoon dried Italian seasoning
- 1 pinch kosher salt
- 1 pinch black pepper freshly ground
Instructions
- Place the wooden skewers in a clean area and set your serving platter nearby.
- Cut the cheddar and mozzarella into even cubes if not pre-cut, and slice the cucumber into thick rounds.
- Fold each slice of salami and prosciutto into quarters to make small ruffled stacks.
- Assemble each skewer by threading one cherry tomato, one basil leaf, one cube of cheddar, one green olive, and one folded slice of salami.
- Continue each skewer with one cucumber round, one mozzarella cube, one black olive, and one folded slice of prosciutto.
- Finish each skewer with one mini sweet pepper and one fresh mozzarella ball on the end.
- Arrange the completed skewers neatly on the large serving platter in a single layer or slight overlap.
- In a small bowl, whisk together the olive oil, Italian seasoning, salt, and black pepper.
- Lightly drizzle the seasoned olive oil over the skewers, avoiding soaking the cured meats.
- Finish with a light zigzag drizzle of balsamic glaze over the top of the assembled skewers.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
