This recipe for antipasto skewers is an easy yet elegant snack for any party!
Having a party? This antipasto skewer recipe is the perfect way to celebrate! I love to serve a selection of fun drinks and snacks at this kind of party, but I don’t want to spend hours in the kitchen. I keep things simple with fun yet elegant appetizers like these antipasto kabobs. They look fancy, but they take just minutes to make, require no cooking, and can be made in advance.
How to make antipasto skewers
This recipe for antipasto skewers couldn’t be any easier – simply purchase your favorite italian meats, cheese and vegetables and thread them onto decorative skewers. That’s all there is to it! I went with kalamata olives, marinated mozzarella balls, artisan salami, green olives, cherry peppers and pepperoncini. Other great choices would be prosciutto, chunks of parmesan or asiago cheese, artichoke hearts or cherry tomatoes.
You want all of your antipasto items to be of a similar size, it makes for a better presentation and is easier to eat that way. I used a small log of salami which I cut into rounds, and I halved the peppers to make them bite sized. I love to serve something fresh along with the antipasto skewers like some sliced veggies as a counterpart to the richness of the salami and cheese.
These antipasto kabobs are sure to be a hit for any occasion, no one can resist meat and cheese on a stick!
More appetizer recipes
- 60 Christmas Appetizer Recipes
- Sausage Cheese Balls
- Slow Cooker Party Wings
- Bacon Ranch Dip
- Chicken Parmesan Sliders
Antipasto Skewers Video
- 12 kalamata olives
- 12 small balls of fresh mozzarella get the marinated type if available
- 12 slices of thick cut salami
- 12 pimento stuffed green olives
- 6 whole jarred cherry peppers halved
- 12 small pepperoncini peppers
- Take 12 7-inch skewers and thread one of each ingredient item onto each skewer. Serve immediately or store, covered, in the fridge for up to 1 day.
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This post was originally published on December 27, 2015 and was updated on September 25, 2017 with new content.