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 a Cheese Board: A complete Guide
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Easy Antipasto Skewers
- Total Time: 20 minutes
- Yield: 10 1x
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.
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
- 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.
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.)
- Prep Time: 20 mins
- Category: Appetizer
- Cuisine: Italian/Mediterranean
Keywords: Antipasto Skewers; Antipasti; Antipasto
Anne says
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.
Suzy Karadsheh says
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 and this cilantro lime chicken. Enjoy!
Debbie says
How do you make the mini mozzarella balls? (sorry, I've never done that before!)
Suzy Karadsheh says
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 🙂
April says
Love this appetizer! Super easy with tons of flavor. They were a huge hit! Definitely making them for every party.
★★★★★
Ellen says
Such a great appetizer for any party! Holiday, game day, pot luck! Definitely tucking this one away.
Trinette Johnston says
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?
Suzy Karadsheh says
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.
Antonio says
The food is really good I'm like mediterranean food
★★★★★
Suzy Karadsheh says
Thank you! Enjoy!
Kim lozon says
Making antipasto skewers today for family chili dog fest, will post after what everyone thought!
Suzy Karadsheh says
Enjoy! Hope everyone loves them.
Happy Food Healthy Life says
Yum would be great for BBQ's too!
Denise Rasberry says
Where can I purchase sumac!
The Mediterranean Dish says
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
Denise Rasberry says
Thanks for the info!!
Deb says
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!
Suzy Karadsheh says
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.
Maureen | Orgasmic Chef says
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!
★★★★★
Suzy Karadsheh says
Maureen, Happy New Year, friend! I wish you an awesome 2015.
renee lalane says
this recipe sounds wonderful thanks for sharing
★★★★★
Suzy Karadsheh says
Thank you, Renee! Happy New Year.
Thalia @ butter and brioche says
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!
★★★★★
Suzy Karadsheh says
Great, Thalia! Happy New Year!
Lynn | The Road to Honey says
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.
Suzy Karadsheh says
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.
mira says
These would make an amazing NYE appetizer Suzi! Great flavors and festive look! Pinning! Have a Happy New Year's Eve!
★★★★★
Suzy Karadsheh says
Thank you for pinning, Mira! Happy New Year!
The Mediterranean Dish says
Great, Beth Ann!
Beth Ann Brown Chiles says
I make a similar skewer but need to add some of the extras you have on yours. Yum.