Antipasto Skewers Appetizers
Equipment
- 12 wooden skewers (8–10 inch)
- 1 small cutting board
- 1 Chef's knife
- 1 Small mixing bowl
- 1 large serving platter
Ingredients
- 24 piece fresh mozzarella balls bocconcini or ciliegine; drained
- 24 slices salami folded
- 12 slices prosciutto halved lengthwise
- 24 pitted olives mixed green and black
- 12 cherry tomatoes whole
- 12 marinated artichoke hearts drained and halved if large
- 12 small basil leaves fresh
- 1 cup roasted red peppers cut into 1-inch strips
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Soak wooden skewers in water for 10 minutes if desired to prevent splintering.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, salt, and black pepper to make a simple dressing.
- Add the mozzarella balls and artichoke hearts to the bowl and gently toss to coat them in the dressing.
- Lay out all skewering ingredients in groups on a cutting board to make assembly easier.
- Thread one olive onto a skewer, followed by a folded slice of salami.
- Add a marinated mozzarella ball, then a strip of roasted red pepper.
- Thread on half a slice of prosciutto, loosely folded, followed by a cherry tomato.
- Add a marinated artichoke heart and finish with a fresh basil leaf at the top.
- Repeat the skewering process with the remaining ingredients and skewers until all are assembled.
- Arrange the finished skewers on a large serving platter in a single layer.
- Drizzle any remaining dressing from the bowl lightly over the skewers.
- Let the skewers rest in the refrigerator for about 10 minutes to chill and allow flavors to meld before serving.
Notes
For best flavor, use good-quality cured meats and drain marinated vegetables well so the skewers don’t become soggy; you can vary ingredients with tortellini, pepperoncini, or different cheeses to suit your taste or what you have on hand. If making ahead, assemble up to a few hours in advance, cover tightly, and refrigerate, then add the basil leaves just before serving so they stay bright and fresh. Use contrasting colors when assembling for a more attractive platter, and if serving to a crowd, make a few vegetarian-only skewers by omitting the meats and doubling up on veggies and cheese.
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