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Home / Appetizer and Mezze / Easy Antipasto Skewers

Easy Antipasto Skewers

December 27, 2018 · Updated May 6, 2019 · By Suzy Karadsheh · 30 Comments

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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 Skewers | The Mediterranean Dish. Italian-style enteraining made easy with these amazing antipasto skewers! Check them out on TheMediterraneanDish.com

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.

Antipasto skewers with prosciutto, mozzarella, artichokes

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.

Antipasto skewers with prosciutto, mozzarella, artichokes

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.

Antipasto skewers with prosciutto, mozzarella, artichokes

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

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Antipasto skewers with prosciutto, mozzarella, artichokes | The Mediterranean Dish. An easy and impressive party appetizer that comes together in minutes!

Easy Antipasto Skewers


★★★★★

5 from 6 reviews

  • Author: The Mediterranean Dish
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 10 1x
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Description

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.


Scale

Ingredients

  • 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

Instructions

  1. Soak mini wooden skewers in water for one hour. Pat dry before using.
  2. 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.
  3. 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.

Notes

  • 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

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Filed Under: Appetizer and Mezze, Sides and Small Plates Tagged With: appetizer, cheese, holidays, party

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Reader Interactions

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Comments

  1. Anne says

    November 10, 2019 at 2:48 am

    Hi Suzy,
    I’m new to your website and it looks delightful! I am hosting a party for a large crowd and I’m doing a buffet. I’m going to include your cheese board and antipasti skewers along with other a couple of other sides and salads. I was hoping you could suggest a hot dish that I could serve along side the rest? I’m not a bad cook (obviously my own opinion 😀) and I would like something that can be made or at least part made a day or two in advance. I was thinking chicken as it appeals to most people.
    I’m looking forward to browsing through and trying out your delicious looking recipes.
    Many thanks.
    Anne.

    Reply
    • Suzy Karadsheh says

      November 15, 2019 at 4:54 pm

      Hi Anne! Thank you so much for stopping in. And I’m sorry I wasn’t able to get to your question earlier. I have so many chicken recipes here on the blog, a couple popular ones come to mind. Greek Chicken & potatoes: https://www.themediterraneandish.com/greek-chicken-and-potato-dinner/ and this cilantro lime chicken: https://www.themediterraneandish.com/cilantro-lime-chicken-thighs-recipe/ Enjoy!

      Reply
  2. Debbie says

    October 17, 2019 at 5:45 pm

    How do you make the mini mozzarella balls? (sorry, I’ve never done that before!)

    Reply
    • Suzy Karadsheh says

      October 20, 2019 at 6:57 pm

      Hey Debbie, the mozzarella is available at the grocery store in the cheese section…you do not need to do anything to prepare it, it is available this way 🙂

      Reply
  3. April says

    December 27, 2018 at 3:00 pm

    Love this appetizer! Super easy with tons of flavor. They were a huge hit! Definitely making them for every party.

    ★★★★★

    Reply
  4. Ellen says

    December 27, 2018 at 12:16 pm

    Such a great appetizer for any party! Holiday, game day, pot luck! Definitely tucking this one away.

    Reply
  5. Trinette Johnston says

    December 15, 2017 at 10:52 am

    Just curious – why do you have to soak the skewers, if you’re not cooking them? Isn’t that the only reason to soak skewers? So they don’t burn when grilled or cooked? Is there a reason they’re being soaked in this recipe?

    Reply
    • Suzy Karadsheh says

      December 19, 2017 at 8:53 pm

      Hi Trinette. Great question. I soak them because I don’t want them to start splitting and get into the food. It’s not necessary if you don’t want to do that, but I also find that it makes it easier to work with.

      Reply
  6. Antonio says

    October 03, 2016 at 2:41 pm

    The food is really good I’m like mediterranean food

    ★★★★★

    Reply
    • Suzy Karadsheh says

      October 05, 2016 at 7:04 am

      Thank you! Enjoy!

      Reply
  7. Kim lozon says

    September 25, 2016 at 8:18 am

    Making antipasto skewers today for family chili dog fest, will post after what everyone thought!

    Reply
    • Suzy Karadsheh says

      September 25, 2016 at 10:35 am

      Enjoy! Hope everyone loves them.

      Reply
  8. Happy Food Healthy Life says

    May 12, 2015 at 1:38 pm

    Yum would be great for BBQ’s too!

    Reply
  9. Denise Rasberry says

    May 12, 2015 at 1:05 pm

    Where can I purchase sumac!

    Reply
    • The Mediterranean Dish says

      May 12, 2015 at 1:21 pm

      Sumac is not needed for the antipasto skewers, but it is available at spice shops like Penzey’s for example, if you have one near you. Mediterranean or Middle Eastern grocery stores will usually carry sumac. I have also occasionally found it at World Market or places like Whole Foods. Otherwise, I buy on Amazon. Here is a link with a bunch of options, although you may want to look for smaller quantities http://www.amazon.com/s/ref=as_li_ss_tl?_encoding=UTF8&camp=1789&creative=390957&field-keywords=ground%20sumac&linkCode=ur2&rh=n%3A16310101%2Ck%3Aground%20sumac&sprefix=ground%20sumac%2Caps%2C187&tag=themedidish-20&url=search-alias%3Dgrocery&linkId=ZM6OKZ6RVJVJVJKU

      Reply
    • Denise Rasberry says

      May 12, 2015 at 1:47 pm

      Thanks for the info!!

      Reply
  10. Deb says

    April 10, 2015 at 1:44 pm

    Just saw (and pinned) this on Pinterest. What a cute, quick, easy, delicious idea! And all the flavors I LOVE! Can’t wait for our next gathering to try these! Thank you for the great idea!

    Reply
    • Suzy Karadsheh says

      April 11, 2015 at 1:34 pm

      Deb, thanks so much for stopping in! I’m into antipasto, and this is such a simple and functional way to share them with others. Thanks for taking the time to leave me a note.

      Reply
  11. Maureen | Orgasmic Chef says

    December 30, 2014 at 5:40 pm

    Our guests have already left but we’ll have friends over tonight to watch the fireworks, party and ring in the new year. I think these skewers are great. They only require one hand!

    Happy New Year!

    ★★★★★

    Reply
    • Suzy Karadsheh says

      December 31, 2014 at 8:14 am

      Maureen, Happy New Year, friend! I wish you an awesome 2015.

      Reply
  12. renee lalane says

    December 30, 2014 at 10:56 am

    this recipe sounds wonderful thanks for sharing

    ★★★★★

    Reply
    • Suzy Karadsheh says

      December 30, 2014 at 11:01 am

      Thank you, Renee! Happy New Year.

      Reply
  13. Thalia @ butter and brioche says

    December 29, 2014 at 10:58 pm

    I usually make a killer antipasto platter on NYE.. as it’s easy to nibble as the night goes on. I definitely will be adding these antipasto skewers to my platter tomorrow, thanks for the incredibly delicious idea!

    ★★★★★

    Reply
    • Suzy Karadsheh says

      December 30, 2014 at 10:56 am

      Great, Thalia! Happy New Year!

      Reply
  14. Lynn | The Road to Honey says

    December 29, 2014 at 9:32 pm

    My hubby loves Italian sandwiches and I often find him sneaking them when I’m not around. This is a less carby alternative that I think would be perfect when he gets that craving. Thanks for sharing.

    Reply
    • Suzy Karadsheh says

      December 30, 2014 at 10:56 am

      Lynn, thank you for stopping by! I am all about antipasto, and I found that this is such a convenient way to serve and consume them. Happy New Year! Please stay in touch.

      Reply
  15. mira says

    December 29, 2014 at 11:23 am

    These would make an amazing NYE appetizer Suzi! Great flavors and festive look! Pinning! Have a Happy New Year’s Eve!

    ★★★★★

    Reply
    • Suzy Karadsheh says

      December 30, 2014 at 10:57 am

      Thank you for pinning, Mira! Happy New Year!

      Reply
  16. The Mediterranean Dish says

    December 29, 2014 at 10:28 am

    Great, Beth Ann!

    Reply
  17. Beth Ann Brown Chiles says

    December 29, 2014 at 10:22 am

    I make a similar skewer but need to add some of the extras you have on yours. Yum.

    Reply

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Picture of Suzy Karadsheh from The Mediterranean DishHi! I’m Suzy. I was born and raised by the shores of the Mediterranean in Port Said, Egypt, a short “boat ride” from places like Greece, Italy, Lebanon, and Israel. Today, influenced by my mother’s tasty kitchen, and my extensive travels, I share easy wholesome recipes with big Mediterranean flavors. Three Mediterranean values guide me: eat with the seasons, use whole foods, and above all, share! Welcome to my table. Read More about Suzy

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