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Easy Antipasto Skewers Party Platter Recipe Perfect for Entertaining

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A quick and easy antipasto skewer recipe featuring a colorful mix of olives, cured meats, cheese, and veggies, perfect for last-minute parties and gatherings.

Ingredients

  • Slices of salami or pepperoni (or prosciutto or capicola)
  • Fresh mozzarella balls (bocconcini) or cubed provolone
  • Green and black olives, pitted (such as Kalamata and Castelvetrano)
  • Cherry tomatoes
  • Jarred roasted red peppers
  • Marinated and quartered artichoke hearts
  • Fresh basil leaves
  • Balsamic glaze (optional, for drizzling)
  • Wooden skewers, about 6 inches long

Instructions

  1. Rinse cherry tomatoes and basil leaves. Drain artichoke hearts and olives well. Slice cured meats into bite-sized pieces if needed. Pat fresh mozzarella balls dry with paper towels to avoid excess moisture.
  2. Thread a green olive, folded slice of salami, cherry tomato, mozzarella ball, piece of roasted red pepper, quartered artichoke heart, and finish with a fresh basil leaf onto each skewer. Aim for 5-7 items per skewer and vary the order for variety.
  3. Arrange the finished skewers neatly on a serving platter or wooden board, alternating colors and shapes for visual appeal. Optionally sprinkle with cracked black pepper.
  4. Warm balsamic glaze slightly to make it pourable and drizzle lightly over the skewers for a tangy-sweet finish (optional).
  5. Serve immediately or cover and chill for up to 2 hours before serving. Add fresh basil leaves last if storing ahead to keep them fresh.

Notes

Fold salami slices before threading to keep them tidy. Dry mozzarella balls well to prevent sogginess. Soak wooden skewers in water for 30 minutes before grilling to avoid burning. Assemble skewers the day before but add fresh basil just before serving to keep it vibrant. Extra skewers are recommended as they go fast.

Nutrition

Keywords: antipasto skewers, party platter, easy appetizer, quick recipe, entertaining, finger food, Italian appetizer, crowd-pleaser