What goes on an antipasto skewer?

Traditional antipasto skewers often include Italian cured meats, mozzarella, olives, tomatoes, basil, and marinated vegetables. For this recipe, each skewer includes two salami slices, two different olives, one mozzarella ball, one grape tomato, one artichoke piece, and one basil leaf.

Can I make antipasto skewers the day before?

Yes! You can assemble Antipasto Skewers up to 24 hours before serving. Simply refrigerate them in an airtight container or tightly covered platter. Then, add Italian dressing right before serving to preserve their texture.

What are the ingredients for antipasto?

Antipasto commonly includes Italian cured meats, cheeses, olives, marinated artichokes, roasted peppers, tomatoes, and other vegetables. However, ingredient combinations vary by region and personal preference. For these skewers, salami, mozzarella, olives, artichokes, tomatoes, and basil create a balanced combination.

What is the difference between antipasti and antipasto?

Antipasto is the singular Italian word for an appetizer served before a meal. Meanwhile, antipasti is the plural form and refers to multiple appetizers or appetizer selections. Both terms commonly describe Italian starter dishes featuring cured meats, cheeses, olives, and vegetables.

Easy Antipasto Skewers (15-Minute Thanksgiving Appetizer)

Description

These easy Antipasto Skewers combine savory Genoa salami, creamy mozzarella, briny olives, marinated artichoke hearts, juicy tomatoes, and fresh basil. Ready in just 15 minutes with no cooking, they make a colorful Thanksgiving appetizer for holiday parties, potlucks, and family gatherings.

Ingredients

Scale

16 mini mozzarella balls (ciliegine mozzarella)
32 thin slices Genoa salami (approximately 4 ounces)
1 jar (14.5 ounces) quartered artichoke hearts, preferably marinated
16 grape tomatoes
16 Castelvetrano olives
16 Kalamata olives
16 fresh basil leaves
1/4 cup Italian dressing

Cook Mode Prevent your screen from going dark

Instructions

Gather 16 bamboo skewers, approximately 5 inches long. Drain the olives and artichoke hearts. Wash the grape tomatoes and fresh basil. Pat excess moisture from the ingredients with paper towels.
Thread one Kalamata olive, one artichoke heart piece, one folded salami slice, one basil leaf, one grape tomato, another folded salami slice, one mini mozzarella ball, and one Castelvetrano olive onto each skewer.
Repeat the assembly process until you have 16 Antipasto Skewers. Arrange them neatly on a serving platter.
Just before serving, drizzle the 1/4 cup Italian dressing evenly over the skewers. Serve chilled or freshly assembled.

Notes

Use 5-inch bamboo skewers to comfortably hold all eight ingredients. Longer skewers can accommodate additional vegetables, olives, or cheese.

Choose ciliegine mozzarella balls for the best size and texture. A 6-ounce package may contain approximately 16 balls, depending on the brand.

Approximately 4 ounces of thinly sliced Genoa salami may provide 32 slices, depending on the package.

Choose marinated artichoke hearts for extra seasoning and a tangier flavor.

A pint of grape tomatoes and 10-ounce jars of olives may contain more than this recipe requires.

Drain olives and artichokes thoroughly. Pat tomatoes, mozzarella, and marinated vegetables dry before assembly to prevent soggy skewers.

Fold thin salami slices in half or quarters before threading them onto the skewers.

Make ahead: Assemble the skewers up to 24 hours before serving. Refrigerate in an airtight container or on a platter tightly covered with plastic wrap.

Add Italian dressing immediately before serving to keep the basil fresh and preserve the texture of the ingredients.

Substitute Genoa salami with prosciutto or capicola for a different savory flavor.

Replace mozzarella with Parmesan cubes or sliced provolone cheese.

Add roasted red peppers, different olives, or additional marinated vegetables for variety.

For a meat-free version, omit the salami and add extra cheese, olives, roasted peppers, or artichoke hearts.

Use homemade Italian dressing for a fresh, tangy finish.

Store leftovers promptly in an airtight container in the refrigerator and enjoy within 1 to 2 days.

Do not leave the skewers at room temperature for more than 2 hours. Freezing is not recommended because mozzarella, tomatoes, and basil lose their pleasant texture.

Nutrition per skewer: 97 kcal; carbohydrates 2 g; protein 4 g; total fat 8 g; saturated fat 2 g; polyunsaturated fat 1 g; monounsaturated fat 2 g; trans fat 0.003 g; cholesterol 9 mg; sodium 414 mg; potassium 78 mg; fiber 1 g; sugar 1 g; vitamin A 378 IU; vitamin C 6 mg; calcium 43 mg; iron 0.3 mg.