Antipasto Skewers (Crowd Favorite!) | Downshiftology

Antipasto skewers will be the highlight of any appetizer spread. These little nibbles combine signature Italian antipasto ingredients into a flavorful and fun snack everyone will love.

A platter of antipasto skewers for the best appetizer. — Photo: Gayle McLeod

Why You’ll Love These Antipasto Skewers

I love a good charcuterie board, but sometimes you just want to grab an appetizer quickly. That’s where these mini antipasto skewers come in! They’re threaded with all the classic Italian appetizer ingredients—cured meats, marinated vegetables, and cheeses. But because they’re on a skewer, they’re so much easier for guests to pick up and enjoy (just like my caprese skewers). And I’ll admit it: I’m a sucker for any appetizer that looks stunning on a platter, and these definitely do! Here’s what else you’ll love about this appetizer recipe:

No cooking required. It’s all about fresh or jarred ingredients—my favorite kind of prep!
Easily customizable. Want to swap in a different cheese or cured meat? I’ve got some ideas listed below in the ingredient section.

Antipasto Skewers Ingredients

Cured meat: I’m using salami, but you can also use prosciutto or capicola.
Cheese: Make sure to get ciliegine mozzarella, which are the mini mozzarella balls. You can also use Parmesan cubes or slices of provolone.
Vegetables & fresh herbs: I’m threading a mix of artichoke hearts, grape tomatoes, Castelvetrano olives, kalamata olives, and basil leaves. You can also add roasted red peppers for a different marinated vegetable.
Italian dressing: I highly recommend making my Italian dressing from scratch for the freshest flavor. It’s really easy!

Find the printable recipe with measurements below

How To Make Antipasto Skewers

Step one: Using 5-inch bamboo skewers, thread the ingredients onto each skewer. The order I threaded was a kalamata olive, artichoke heart, salami slice, basil leaf, tomato, salami slice, mozzarella ball, and castelvetrano olive.
Step two: Before serving, drizzle the skewers with Italian dressing.

Assembly Tips

Use 5-inch bamboo skewers for the perfect amount of ingredients on each one. If your skewers are longer, just thread any leftover ingredients on top.
You can assemble these up to 24 hours in advance and store them in the fridge. Make sure to wrap the platter with plastic wrap or store the skewers in a container. And if using ingredients that release moisture (like tomatoes or marinated veggies), pat them dry with a paper towel before assembling to prevent sogginess.

More Appetizer Ideas

If you make this antipasto skewers recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.

Description

Made with classic antipasto ingredients, these antipasto skewers will be the highlight of any appetizer spread—fresh, easy, and so delicious!

Thread the skewers. Using 5-inch bamboo skewers, thread the ingredients onto each skewer. The order I threaded was a kalamata olive, artichoke heart, salami slice, basil leaf, tomato, salami slice, mozzarella ball, and castelvetrano olive.
Drizzle with dressing. Before serving, drizzle the skewers with Italian dressing.

This recipe makes 16 skewers.
My 6-ounce container of mini mozzarella balls had 16 balls, but note that yours may be different.
I also purchased the 4 ounce container of Applegate organics uncured genoa salami, which had the perfect number of slices.
I purchased a pint of tomatoes and 10 ounce jars of olives, which did leave me with leftovers. The mozzarella balls were the limiting factor for me on the number of skewers, but if your skewers are larger, you can always add more tomatoes and olives to use them all up!
If you can find them, marinated artichoke hearts are even better as well!

©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Behind The Scenes

I recently served these up (yet again!) when I had family in town for my nephew’s high school graduation. And everyone loved them! There’s a surprising amount of flavor thanks to the Italian dressing and marinated artichokes (I always default to marinated artichokes if I can find them). Plus, the little nibbles of protein keeps everyone full and out of my secret stash of cookies in my pantry, ha!