These Antipasto Skewers will be a hit at your next gathering. They’re delicious bite sized pieces of your favorite Italian ingredients on a stick, that are so fun and little flavor explosions on each skewer!
One of my favorite parts of any party is an appetizer table! These Antipasto skewers are something I've always loved to make when inviting guests over to my house. They're not only delicious, but they're fun, and so practical, not to mention so cute and appetizing! I mean who can say no to a skewer filled with bite sized goodies that you can grab and eat while socializing?? They’re also so easy to make!
The word “antipasto” translates in Italian to "before the meal" (Anti - before, pasto - meal). My husband is Italian and we currently live in Italy, so eating antipasto is a huge part of the culture. Gatherings always include an appetizer table with delicious goodies and platters that are shared before the first course. It usually consists of breads, cheeses, cured meats and vegetables along with small hot or cold dishes.
In this recipe I've used the same Italian ingredients to make fun antipasto skewers instead! You can also take it to another level and serve alongside my easy no knead focaccia and bread dipping oil!
Typically antipasto can include meat, however here I’ve made 2 vegetarian options that are just as tasty! Rather than using meat, I've used 2 different cheeses with a range of marinated veggies and olives. I also prefer using shorter wooden skewers with different variations to keep them visually appealing and also so they taste unique. There really aren't any rules, get creative and make them with your favorite ingredients.
I have a Persian background and serving antipasto and appetizers for events and gatherings is also a huge part of our culture. We usually serve different dips such as kashke bademjan an eggplant dip or salad olivieh with fresh Persian flatbread called barbari bread.
Table of Contents
Why you'll love this recipe
- Super Easy: Just assemble your skewers and serve, no cooking required at all
- Delicious & Appetizing: These colorful skewers look amazing and taste even better!
- Customizable: Pick your favorite Italian ingredients and get creative! I've made vegetarian antipasto skewers but feel free to experiment
- Versatile: Perfect for any occasion such as parties and picnics, or serve as a light lunch or even a fun after-school snack
Ingredients and Substitutions
- Bocconcini balls are small fresh mozzarella balls that are creamy with a milky flavor. Here I’ve made simple marinated mozzarella balls for an extra touch. You can also use traditional fresh mozzarella and slice into smaller pieces
- Provolone is the second cheese I’ve added. Its a semi-hard Italian cheese with a slightly salty bite. You can substitute with pecorino, cheddar or pepper jack
- Artichokes, I've used marinated artichoke hearts that adds a savory, briny element. Grilled zucchini or mushrooms would be a delicious alternative
- Marinated roasted red peppers are sweet, smoky and so full of flavor. I was able to find a variation of roasted bell peppers for different taste profiles. Pepperoncini peppers are also delicious with a kick
- Sun-dried tomatoes are a non negotiable for me, as I love them! They're tangy and delicious. Fresh cherry tomatoes can be used too
- Olives, I’ve used green Castelvetrano olives from Sicily which have a lovely creamy buttery flavor. Kalamata olives are a good option as well or any type you enjoy will work. Ensure however that they're deseeded
- Fresh Basil adds a bright, fragrant touch and freshness
- Cured meats such as salami, prosciutto or pepperoni are popular options if you aren't vegetarian
How to make Antipasto Skewers
These Antipasto Skewers take little time to prepare and will impress everyone!. Follow my simple steps below.
Cut provolone into bite sized squares. If your bocconcini balls are large, cut into halves and season (optional) with a drizzle of olive oil, pinch of oregano or red pepper flakes
Assemble by adding 2-3 pieces of the marinated vegetables along with a piece of cheese on each skewer
Be creative and color co-ordinate to make the colors visually appealing (as pictured)
Serve on a platter or chopping board, and keep the skewer handles on the outside for an easy pick up. Enjoy!
Tips and Tricks
- Cut ingredients into similar sizes so every skewer has the perfect bite
- Alternate colors and ingredients to create a visually appealing skewer
- Ensure each skewer has a piece of cheese paired with different marinated veggies to keeps the flavors interesting
- Don't overcrowd the skewers, leave a space on the end to pick them up for easy eating
- Get creative and have fun with the flavor combinations! There really aren't any rules!
Storage Instructions
- Antipasto skewers are best enjoyed fresh on the same day, especially once served
- However leftover skewers can be stored in an airtight container in the fridge for up to 2 days - this is only if they haven't been left out or served
FAQs
The difference between antipasto and antipasti is depending on the quantity. The term antipasto is singular and refers to one serving for the appetizer, however antipasti is plural and refers to a selection of appetizers or a platter
The word “antipasto” translates in Italian as before the meal (Anti = before, pasto = meal). Therefore its the dish served before the first course
Antipasto in Italy varies between different regions. Typically, antipasto consists of cheeses, cured meats, marinated vegetables and can also include cold or hot dishes including seafood
Yes of course! Assemble the skewers and store in an airtight container in the fridge for up to 24 hours. If needed, add a light drizzle of olive oil if the ingredients have dried up too much
More Appetizers
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Antipasto Skewers:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Antipasto Skewers photo on Instagram so I can share the love!
Recipe
Antipasto Skewers (Fun Party Appetizer)
Ingredients
- 15 wooden skewers
- 5oz / 150g bocconcini / mozzarella balls
- 3oz/ 90g provolone or pecorino cheese
- 12 olives - I've used Castelvetrano olives
- 8 sun-dried tomatoes
- 8 quarters - marinated artichoke hearts
- 3oz / 90g marinated roasted peppers
- Handful fresh basil leaves
- *Optional - drizzle of extra virgin olive oil, dried oregano and aleppo pepper or red pepper flakes
Instructions
- Cut the provolone cheese into bite sized squares. If the bocconcini balls are large, cut them into halves*Optional - if making marinated bocconcini balls, add a drizzle of olive oil and pinch of oregano and aleppo peppers or red pepper flakes
- Assemble the antipasto skewers by carefully threading 2-3 pieces of the marinated vegetables and herbs along with a piece of cheese on each*Try to color co-ordinate to make them visually appealing with different flavor combinations. Examples:1. Bocconcini, sundried tomato, olive and basil leaf2. Provolone, roasted pepper, olive, artichoke
- Place completed skewers on a platter or chopping board, keeping the skewer handles on the outsides for easy accessibility and serve up your tasty Antipasto Skewers!
Comments
No Comments