Easy Antipasto Skewers
Simple antipasto skewers with tomatoes, fresh and marinated vegetables, cured meat, and fresh herbs. A beautiful appetizer to please a crowd! This antipasti recipe yields 10 skewers, but you can easily double or triple the ingredients for a larger party. If you like more crunch, you can add diced cucumber or bell peppers, and if you aren't a fan of cured meat, why not try some grilled shrimp instead?
Servings: 10 skewers
Ingredients
- 10 mini wooden skewers
- 10 leaves fresh basil, mint, or flat-leaf parsley
- 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
- extra virgin olive oil, 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 extra virgin olive oil. Serve cold or at room temperature.
Notes
- To make more skewers: 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.
- Serving suggestion: Antipasti will taste better at room temperature, but can also be served cold.
- Variations: You can switch up the meat to your liking or add cooked shrimp instead of meat. Keep it vegetarian by leaving out the meat altogether and simply adding more vegetables, like chopped cucumber or bell peppers. And if you don't have mozzarella, any firm, mild cheese will work well.
- How to store leftovers: These appetizer skewers can be stored in the fridge in an airtight container for up to 3 days.
- Visit our Shop to browse Mediterranean ingredients including extra virgin olive oils (like the EVOO used in this recipe) and all-natural and organic spices.
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