Festive Antipasto Skewers with Italian Meats & Cheese
Antipasto Skewers
Colorful, no-cook antipasto skewers—easy to assemble and perfect for parties.
These antipasto skewers are my go-to party starter—bright, no-cook bites that come together in minutes and always disappear fast. They balance salty meats, creamy mozzarella and punchy pickled flavors so every skewer is a tiny, perfect mouthful.
I love making a few different combinations and arranging them on a platter for guests to grab; they travel well, can be mostly prepped ahead, and you can easily scale the ingredients to feed a crowd. A quick herb-and-olive-oil drizzle ties everything together and makes them feel extra special.
Nutrition (per serving)
Directions
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1
If using wooden skewers, soak them in water for 10 minutes to prevent burning (optional if serving cold).
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2
Set out all ingredients on the counter. Pat mozzarella and any wet-packed ingredients dry with paper towels so they don’t make the skewers soggy.
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3
Make a quick dressing: whisk together olive oil, red wine vinegar, dried oregano, salt and pepper in a small bowl.
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4
Fold or roll salami slices into loose ribbons and tear prosciutto into bite-sized pieces so they thread easily.
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5
Assemble each skewer by alternating ingredients for color and texture—suggested order: cherry tomato, folded salami, mozzarella ball, olive, artichoke piece, prosciutto ribbon, basil leaf. Repeat or vary as you like.
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6
Place finished skewers on a serving platter. Lightly drizzle the dressing over the skewers and gently toss any excess onto the platter for flavor.
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7
Garnish the platter with extra basil leaves and a few lemon wedges or a small bowl of balsamic glaze for dipping, if desired.
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8
If making ahead, keep skewers covered in the fridge and add the basil and dressing just before serving to keep them fresh.
Ingredients
- Cherry tomatoes:1 pint
- Mini mozzarella balls (bocconcini), drained:8 oz
- Genoa salami, sliced:8 oz
- Prosciutto, thinly sliced:4 oz
- Marinated artichoke hearts, quartered:1 cup
- Kalamata olives, pitted:1/2 cup
- Roasted red peppers, sliced:1/2 cup
- Fresh basil leaves:1/2 cup
- Extra-virgin olive oil:2 tbsp
- Red wine vinegar:1 tbsp
- Dried oregano:1 tsp
- Kosher salt:1/4 tsp
- Freshly ground black pepper:1/8 tsp
- Bamboo skewers (6-inch):12 pieces
Tips & Notes
- Mix and match ingredients—substitute pepperoni, cubed provolone, or marinated mushrooms to suit tastes.
- For a vegetarian version omit meats and add cubes of roasted eggplant or grilled zucchini.
- Assemble on a tray in advance and refrigerate; add fresh basil and the olive oil drizzle right before guests arrive to keep flavors bright.
