Antipasto Skewers
These Antipasto Skewers are a fun, make-ahead appetizer packed with bold Italian flavors. Great for parties, easy dinners, or serving alongside soup or grilled meats—this is finger food done right.
Servings: 4
Calories: 104kcal
Equipment
Ingredients
- 8 large green olives
- 8 Genoa salami slices - halved
- 8 mini Mozzarella cheese balls
- 8 large basil leaves
- 8 grape tomatoes
- 8 cheese tortellini - cooked and cooled
- 8 large black olives
Herb Vinaigrette
- ¼ cup good vinegar - I use Champagne but sherry or balsamic is fine
- ⅔ teaspoon salt
- ½ teaspoon Dijon mustard
- ½ clove garlic - finely minced or 2 teaspoons minced shallots
- 2 teaspoons honey
- ¾ cup extra-virgin olive oil
- ¼ teaspoon fresh ground pepper
- ½ teaspoon fresh chives - chopped
- ½ teaspoon fresh basil - chopped
- ½ teaspoon fresh parsley - chopped
Instructions
Antipasto Skewers
- Using 8, 7 inch wooden skewers, thread one of each antipasto ingredients onto skewers. Set aside.
Herb Vinaigrette
- In a small jar with a lid, add mustard, garlic, honey, olive oil, salt, pepper, chives, basil and parsley. Secure lid and shake until thoroughly mixed.
- When ready to serve, pour dressing over skewers.
Video
Notes
Recipe Variations:
- Artichoke Hearts: Use marinated or canned—just be sure to drain well.
- Meat Swap: Try prosciutto or pepperoni in place of salami.
- Peppers: Use fresh red bell peppers or roasted red peppers for a smoky flavor.
- Assemble skewers up to 24 hours in advance.
- Store in an airtight container layered with parchment paper.
- Drizzle with dressing just before serving.
- Let skewers sit at room temperature for 15–20 minutes before serving for best flavor.
Nutrition
Serving: 1 | Calories: 104kcal | Carbohydrates: 6g | Protein: 1g | Fat: 44g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 31g | Cholesterol: 1mg | Sodium: 658mg | Potassium: 101mg | Fiber: 1g | Sugar: 4g | Vitamin A: 396IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg