Easy Antipasto Skewers

December 27, 2018 | Updated May 6, 2019 | By Suzy Karadsheh | 26 Comments

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 show you exactly how in this post!

Antipasto or Antipasti

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. Antipasti typically includes anything from fresh vegetables or fruit; marinated vegetables; olives or pickles; cheese; and cured meats. Some may even include seafood like shrimp or anchovies.

I love the idea of a loaded, cornucopia-type antipasto and cheese board like this one. But, these beautiful and festive antipasto skewers are a great way to present antipasti as easy-to-handle finger food. Plus, they require fewer ingredients.

How to Make Antipasto Skewers

To make these antipasto skewers, you’ll need are some mini wooden skewers and a few of your favorite antipasti. Note: I like to soak the skewers only to avoid splinters, but this is not a necessary step.

When selecting which antipasti go on my skewers, I keep in mind: color, texture and flavor. I find a choice of fresh vegetable with one or two marinated options is sufficient. In this case, fresh cherry tomatoes with marinated artichokes and olives.

For the cheese, mini mozzerla balls work perfectly here, but you can also use a cubed mild cheese of your choice. And for the meat, my choice is often prosciutto.

This is optional, but I like to add a fresh herb for flavor and taste. Basil is often the choice, but you can use mint or parsley.

There is no right or wrong way to thread the antipasto through the skewers. Simply pay attention to size, color and shape. I like to start with the fresh herb, then add the larger piece of meat as a base for my skewer. From there, alternate the rest of the ingredients, ending with an olive (the smallest item) at the very top of the skewer.

Once you put together one antipasto skewer, try to follow the same pattern as you make the others. This keeps things looking consistent and pretty.

Arrange the antipasto skewers on a platter or board (I used a slate serving board). To finish, you can sprinkle a little dried oregano with a drizzle of excellent EVOO or perhaps a drizzle of balsamic vinaigrette. Totally optional. Serve cold or at room temperature (antipasti taste better at room temperature.)

Remember, you can make these antipasto skewers your own. Switch things up by adding cooked shrimp instead of cured meat. Or keep things completely vegetarian by using more fresh and marinated veggies.

More Ideas to Try:

Easy Mediterranean Shrimp Skewers

How to Make Hummus

How to Make a Cheese Board: A complete Guide

Breakfast Egg Muffins

Mediterranean Stuffed Peppers

Easy Seafood Paella