Appetizers On A Stick
Equipment
- 12 wooden skewers (8–10 inch)
- 1 Small mixing bowl
- 1 Cutting board
- 1 Chef's knife
- 1 small serving platter
- 1 small spoon
Ingredients
- 12 each grape tomatoes
- 12 each fresh mozzarella balls mini
- 12 each fresh basil leaves
- 12 each pitted black olives
- 12 each cucumber slices thick
- 12 each salami slices folded
- 2 tablespoon olive oil extra-virgin
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon salt fine
- 1/4 teaspoon black pepper freshly ground
Instructions
- Rinse the grape tomatoes, basil leaves, and cucumber, then pat them dry with a clean towel.
- Slice the cucumber into 1/2-inch thick rounds.
- Fold each salami slice into quarters to create a neat fan shape.
- In a small mixing bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, salt, and black pepper.
- Add the mozzarella balls to the bowl and gently toss to coat them in the dressing.
- Let the mozzarella marinate in the dressing for 10–15 minutes while you prepare the skewers.
- Thread one cucumber slice onto a skewer, followed by one folded salami slice.
- Add one marinated mozzarella ball, one basil leaf, one black olive, and finish with one grape tomato on top.
- Repeat the skewering process with the remaining ingredients to make 12 skewers.
- Arrange the skewers neatly on a serving platter.
- Drizzle any remaining dressing from the bowl lightly over the assembled skewers.
- Let the skewers rest for 5 minutes to allow flavors to meld before serving.
Notes
For best results, use firm grape tomatoes and crisp cucumbers so the skewers hold their shape, and soak wooden skewers in water for 10 minutes beforehand if you plan to chill them for longer, which helps prevent splitting and keeps them sturdy. You can assemble these up to 4 hours in advance, storing them covered in the refrigerator and adding the final drizzle of dressing just before serving to keep everything fresh. Vary the flavor by swapping salami for prosciutto or turkey, adding different olives, or including a cube of marinated artichoke heart. If serving a crowd, set up an assembly line and group ingredients by type to speed up prep, and always taste the dressing before using so you can quickly adjust salt, acid, or herbs to your preference.
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