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:Print
Simple antipasto skewers with tomatoes, marinated vegetables, cured meat, and fresh herbs. A beautiful and festive appetizer to please a crowd. This recipe yields 10 skewers, you can easily double or triple it for a larger party.
- 10 mini wooden skewers
- 10–20 flat-leaf parsley or basil leaves
- 10 pieces prosciutto di parma 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
- Drizzle Early Harvest EVOO, optional
- 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 or slate board. If you like, finish with a sprinkle of dried oregano and drizzle of Early Harvest extra virgin olive oil. Serve cold or at room temperature.
- Pro Tip: You can easily double or triple this recipe if you need to serve more people. You’ll just need to have more of each of the ingredients to prepare more skewers.
- Pro Tip: Antipasti will taste slightly better at room temperature.
- Variations: You can switch up the meat to your liking; choose a different cheese or fresh herb. You can also add cooked shrimp instead of meat, or keep it vegetarian by adding more fresh or marinated vegetables (cucumbers and marinated mushrooms could be added.)
- Category: Appetizer
- Cuisine: Italian/Mediterranean
Keywords: Antipasto Skewers; Antipasti; Antipasto