These antipasto skewers are a last-minute-appetizer that is sure to please a crowd. Select items that compliment each other in color, texture, and substance. I share a few suggestions below!
Like tapas in Spain, or mezze in the Middle East, antipasti are Italy’s way of setting the stage for dinner. They’re Italian appetizers selected carefully for their color, texture, and substance.
I keep my antipasti spread simple: fresh vegetables or fruit; marinated vegetables; olives or pickles; cheeses; and cured meats.
Even simpler is presenting them in easy-to-handle antipasto skewers like we have here today.
All you need are some mini wooden skewers and a few of your favorite antipasto.
For the fresh vegetable, grape or cherry tomatoes. For the marinated vegetable, artichokes. Kalamata olives. For the cheese, mini mozzerla balls work perfectly here. And my choice of meat is often prosciutto.
This is optional, but I like to add mint, parsley, or basil leaves for a nice flavorful garnish.
- 10 mini wooden skewers
- 10-20 flat-leaf parsley or basil leaves
- 10 pieces prosciutto 2 inches in length each, rolled or folded
- 10 pieces preserved artichoke hearts
- 10 mini mozzarella cheese balls, or any firm enough mild cheese
- 10 pitted Kalamata olives
- 10 cherry tomatoes
- pinch dried oregano for garnish
- Soak mini wooden skewers in water for one hour. Pat dry before using.
- Skewer the antipasto ingredients beginning perhaps with the basil or parsley, followed by the larger pieces like prosciutto or artichoke hearts. Place the Kalmata olive at the very top of the skewer. If you have more basil or parsley leaves, alternate them on the skewer.
- Arrange skewers on a serving platter. Sprinkle with a little oregano (optional). Serve cold or at room temperature.
More appetizers to try: Mezze Platter; roasted red pepper hummus; grilled shrimp with roasted garlic-cilantro sauce
Recommended for this recipe: Mini wooden skewers