18 Delicious Antipasto Skewers Recipes for an Appetizer Feast

Kick off your next gathering with these irresistible antipasto skewers! Perfect for parties, potlucks, or casual get-togethers, these bite-sized delights combine savory meats, cheeses, and veggies in endless delicious combinations. Whether you’re hosting a crowd or just craving something special, these 18 recipes will transform your appetizer game. Get ready to impress your guests with minimal effort—let’s dive into these mouthwatering creations!

Classic Italian Antipasto Skewers

These classic Italian antipasto skewers bring the vibrant flavors of an Italian appetizer platter to convenient, handheld form. Today we’ll walk through assembling these colorful bites that are perfect for entertaining or easy snacking.

Ingredients

– 8 ounces small mozzarella balls (I prefer the pearl-sized ones for perfect bite proportions)
– 1/2 pound thinly sliced salami (Genoa salami adds that authentic Italian flair)
– 1 cup cherry tomatoes (look for the sweetest, ripest ones you can find)
– 1/2 cup pitted Kalamata olives (their briny punch balances the other flavors beautifully)
– 1/4 cup extra virgin olive oil (my go-to for that fruity, authentic Italian finish)
– 1 tablespoon balsamic glaze (the thick, syrupy kind that clings to ingredients)
– 1 teaspoon dried oregano (crush it between your fingers to release maximum aroma)
– 8 (6-inch) wooden skewers (soak them in water for 30 minutes to prevent burning)

Instructions

1. Soak 8 wooden skewers in cold water for exactly 30 minutes to prevent them from burning during assembly.
2. Pat dry 8 ounces of small mozzarella balls with paper towels to ensure other ingredients stick properly.
3. Fold 1/2 pound of thinly sliced salami into quarters to create attractive ruffled shapes on the skewers.
4. Thread one folded salami piece onto the first skewer, pushing it down to about 2 inches from the bottom.
5. Add one cherry tomato immediately after the salami, ensuring it sits snugly against the meat.
6. Slide one pitted Kalamata olive onto the skewer, making sure the hole is centered for even presentation.
7. Place one mozzarella ball as the final component on the skewer, leaving 1 inch of space at the top for handling.
8. Repeat the threading pattern with remaining skewers until all ingredients are used evenly.
9. Arrange completed skewers on a serving platter in a single layer to prevent sticking.
10. Drizzle 1/4 cup extra virgin olive oil evenly over all skewers, making sure each gets a light coating.
11. Sprinkle 1 teaspoon of crushed dried oregano across the skewers for that classic Italian herb flavor.
12. Finish by zigzagging 1 tablespoon of balsamic glaze over the entire arrangement.

You’ll love how the creamy mozzarella contrasts with the salty salami and briny olives. The cherry tomatoes burst with freshness against the rich olive oil coating. Try serving these arranged in a circular pattern on a large platter with the skewers pointing outward for a stunning visual display that’s as beautiful as it is delicious.

Mediterranean Antipasto Skewers with Olives and Artichokes

For a stunning appetizer that transports you straight to the Mediterranean coast, these antipasto skewers combine vibrant flavors and textures in perfect, portable bites. Following these simple steps will ensure your skewers look as beautiful as they taste, making them ideal for entertaining or a special snack. Let’s build these colorful skewers together, one delicious ingredient at a time.

Ingredients

– 8 wooden skewers (soak them in water for 30 minutes first to prevent burning)
– 16 cherry tomatoes (I look for the plump, deep red ones)
– 16 large pitted kalamata olives (their briny flavor is essential)
– 16 marinated artichoke hearts, quartered (the oil-packed ones work beautifully)
– 16 small fresh mozzarella balls (bocconcini)
– 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
– 2 tbsp red wine vinegar
– 1 tsp dried oregano (crush it between your fingers to release more aroma)
– 1/2 tsp garlic powder
– Fresh basil leaves for garnish (tear them just before serving)

Instructions

1. Soak 8 wooden skewers in cold water for exactly 30 minutes to prevent them from burning during assembly.
2. While skewers soak, whisk together 1/4 cup extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, and 1/2 tsp garlic powder in a small bowl until fully emulsified.
3. Drain 16 marinated artichoke hearts and pat them completely dry with paper towels to ensure the dressing adheres properly.
4. Thread one 16 cherry tomato onto the first skewer, pushing it down until it’s 2 inches from the blunt end.
5. Add one 16 large pitted kalamata olive immediately after the tomato, making sure it sits snugly against it.
6. Follow with one quartered 16 marinated artichoke heart piece, positioning it so the flat side faces outward for better presentation.
7. Place one 16 small fresh mozzarella ball next, gently pushing it down the skewer without squeezing out the liquid.
8. Repeat the tomato-olive-artichoke-mozzarella pattern three more times on the same skewer, leaving 1 inch of space at the pointed end.
9. Arrange all 8 completed skewers on a serving platter in a single layer without overlapping.
10. Drizzle the prepared dressing evenly over all skewers, making sure each ingredient gets coated.
11. Let the skewers rest at room temperature for 15 minutes to allow the flavors to meld together.
12. Tear 8-10 fresh basil leaves and scatter them over the skewers just before serving.

The skewers offer a wonderful contrast between the firm tomatoes, creamy mozzarella, and tender artichokes, all brought together by the bright, herbaceous dressing. Serve them arranged on a bed of arugula for extra color, or alongside crusty bread to soak up any remaining dressing. Their make-ahead convenience means you can assemble them hours before guests arrive, allowing you to enjoy the party too.

Vegan Antipasto Skewers with Grilled Vegetables

Savoring a beautiful platter of vegan antipasto skewers brings all the vibrant flavors of Italy right to your table. These colorful skewers feature perfectly grilled vegetables paired with briny olives and tangy artichokes, creating an impressive appetizer that’s surprisingly simple to assemble. Let me guide you through creating these stunning skewers that will wow your guests at any gathering.

Ingredients

– 2 medium zucchinis, sliced into ½-inch rounds (I look for firm ones with shiny skin)
– 1 large red bell pepper, cut into 1-inch squares (the sweetest variety available)
– 1 pint cherry tomatoes (I prefer the multi-colored ones for visual appeal)
– 8 ounces cremini mushrooms, stems trimmed (these have deeper flavor than white mushrooms)
– ¼ cup extra virgin olive oil (my go-to for its fruity notes)
– 2 tablespoons balsamic vinegar (a good quality one makes all the difference)
– 1 teaspoon dried oregano (crush it between your fingers to release the oils)
– ½ teaspoon garlic powder
– ½ teaspoon sea salt
– ¼ teaspoon black pepper
– 8 ounces marinated artichoke hearts, drained
– ½ cup kalamata olives, pitted
– 12 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F.
2. Combine olive oil, balsamic vinegar, dried oregano, garlic powder, sea salt, and black pepper in a large bowl.
3. Add zucchini rounds, bell pepper squares, cherry tomatoes, and mushrooms to the bowl.
4. Toss the vegetables thoroughly until evenly coated with the marinade.
5. Place the marinated vegetables in a single layer on the preheated grill.
6. Grill zucchini and bell peppers for 4-5 minutes per side until they develop visible grill marks.
7. Grill cherry tomatoes and mushrooms for 3-4 minutes total, turning once, until slightly softened.
8. Remove all vegetables from the grill and let them cool for 5 minutes.
9. Begin assembling skewers by threading one grilled zucchini round onto a soaked wooden skewer.
10. Add one piece of grilled red bell pepper next to the zucchini.
11. Follow with one cherry tomato, then one mushroom.
12. Include one marinated artichoke heart on the skewer.
13. Finish with one kalamata olive at the end.
14. Repeat the vegetable pattern until the skewer is filled, leaving about 2 inches empty at the bottom.
15. Continue assembling the remaining 11 skewers using the same pattern.
16. Arrange the completed skewers on a serving platter.

Layers of smoky grilled vegetables contrast beautifully with the briny olives and tangy artichokes in every bite. The combination of warm, charred vegetables against cool, marinated elements creates wonderful textural variety. Consider serving these skewers alongside crusty bread to soak up any remaining marinade drippings for an extra flavor boost.

Caprese Antipasto Skewers with Basil Pesto Drizzle

Crafting these elegant antipasto skewers transforms simple ingredients into a stunning appetizer that always impresses my dinner party guests. Creating these colorful bites requires just a few quality components and minimal prep time, making them perfect for both beginners and busy hosts looking for something special. The methodical assembly ensures each skewer delivers balanced flavors in every bite.

Ingredients

– 1 pound fresh mozzarella balls (I prefer the smaller ciliegine size for easier skewering)
– 1 pint cherry tomatoes (look for firm, deeply colored ones that won’t squish)
– 1/2 cup fresh basil leaves (pluck the larger, sturdier leaves for layering)
– 1/3 cup extra virgin olive oil (my go-to for its fruity notes)
– 1/4 cup pine nuts (toasting them first really deepens the flavor)
– 1 garlic clove (fresh is essential here, not the jarred kind)
– 1/4 cup grated Parmesan cheese (I always use the real stuff, not the canned version)
– 12-15 wooden skewers (soak them first to prevent burning)

Instructions

1. Soak 12-15 wooden skewers in cold water for 30 minutes to prevent burning during assembly.
2. Toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes until golden brown and fragrant.
3. Combine toasted pine nuts, 1 garlic clove, 1/4 cup grated Parmesan cheese, and 1/2 cup fresh basil leaves in a food processor.
4. Pulse the mixture 5-6 times until coarsely chopped, scraping down the sides with a spatula between pulses.
5. With the food processor running, slowly drizzle in 1/3 cup extra virgin olive oil until the pesto becomes smooth and emulsified.
6. Thread one cherry tomato onto each prepared skewer, pushing it about one-third of the way down.
7. Add one fresh basil leaf to each skewer, folding it gently to create volume without tearing.
8. Slide one fresh mozzarella ball onto each skewer, positioning it snugly against the basil leaf.
9. Arrange completed skewers on a serving platter in a single layer to prevent sticking.
10. Drizzle the prepared basil pesto evenly over all skewers using a spoon or squeeze bottle.
11. Serve immediately or refrigerate for up to 2 hours before serving.

These skewers offer a delightful contrast between the juicy tomatoes, creamy mozzarella, and aromatic basil. The pesto drizzle adds a rich, garlicky dimension that ties all the elements together beautifully. Try serving them alongside crusty bread to soak up any extra pesto that drips onto the plate.

Prosciutto and Cheese Antipasto Skewers

Often overlooked but always impressive, these antipasto skewers transform simple ingredients into elegant appetizers perfect for any gathering. Our methodical approach ensures even beginners can create perfectly balanced bites every time. Let’s walk through building these flavorful skewers step by step.

Ingredients

– 8 ounces thinly sliced prosciutto (I prefer the saltier imported variety for better flavor contrast)
– 8 ounces fresh mozzarella balls, drained (the smaller ciliegine size works perfectly for skewering)
– 1 cup cherry tomatoes (I always choose the sweetest ones I can find)
– 1/2 cup pitted kalamata olives (their briny punch balances the richness beautifully)
– 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
– 2 tablespoons balsamic glaze (the thicker consistency coats ingredients better than vinegar)
– 1 teaspoon dried oregano (crush it between your fingers to release more aroma)
– 1/4 teaspoon freshly ground black pepper

Instructions

1. Arrange all ingredients on your work surface within easy reach.
2. Gently pat the mozzarella balls dry with paper towels to prevent slipping.
3. Cut each prosciutto slice in half lengthwise to create narrower strips.
4. Wrap one prosciutto strip around each mozzarella ball, covering about half the surface.
5. Thread one wrapped mozzarella ball onto a 6-inch skewer, pushing it down about one-third of the way.
6. Add one cherry tomato directly above the mozzarella on the same skewer.
7. Place one kalamata olive above the tomato, leaving about 1 inch of skewer exposed at the top.
8. Repeat steps 4 through 7 until all skewers are assembled.
9. Arrange completed skewers on a serving platter in a single layer.
10. Drizzle olive oil evenly over all skewers, using about 2 teaspoons per skewer.
11. Drizzle balsamic glaze in a zigzag pattern across the skewers.
12. Sprinkle dried oregano evenly over the entire platter.
13. Finish with a generous grinding of black pepper across all skewers.
14. Let skewers rest at room temperature for 10 minutes before serving to allow flavors to meld.

Varying textures create incredible mouthfeel—the creamy mozzarella against crisp prosciutto and juicy tomatoes makes each bite dynamic. Serve these arranged around a bowl of marinated artichokes for dipping, or layer them over a bed of arugula to transform appetizers into a light meal. The salty-sweet balance shines brightest when ingredients reach room temperature, allowing the olive oil and balsamic to fully coat each component.

Antipasto Skewers with Marinated Mozzarella

Let’s dive into making these vibrant antipasto skewers, a perfect appetizer that’s as fun to assemble as it is to eat. Layering marinated mozzarella with classic Italian ingredients creates a handheld feast bursting with flavor. Follow these steps closely for skewers that impress every time.

Ingredients

• 8 ounces marinated mozzarella balls (I love the ones packed in herby oil—they add extra depth)
• 1 cup cherry tomatoes (go for the sweet, firm ones—they hold up better on the skewer)
• 1/2 cup sliced salami (folded into quarters for a ruffled look—it’s my little trick for elegance)
• 1/4 cup pitted Kalamata olives (their briny punch balances the richness beautifully)
• 1/4 cup extra virgin olive oil (my go-to for drizzling—it enhances everything)
• 1 tablespoon red wine vinegar (a splash brightens the marinade without overpowering)
• 1 teaspoon dried oregano (crush it between your fingers to wake up the aroma)
• 1/4 teaspoon black pepper (freshly ground—it makes all the difference)
• 8 (6-inch) wooden skewers (soaked in water for 30 minutes to prevent burning)

Instructions

1. Soak 8 wooden skewers in cold water for 30 minutes to keep them from charring later.
2. Drain the marinated mozzarella balls, reserving 2 tablespoons of the oil for the dressing.
3. In a small bowl, whisk together the reserved oil, 1/4 cup extra virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon dried oregano, and 1/4 teaspoon black pepper until emulsified.
4. Thread one cherry tomato onto a skewer, pushing it about halfway down.
5. Add one folded salami slice next, letting it curl naturally against the tomato.
6. Slide one marinated mozzarella ball onto the skewer, ensuring it sits snugly.
7. Follow with one pitted Kalamata olive, then repeat the pattern: tomato, salami, mozzarella, olive.
8. Tip: Leave about 1 inch at the skewer’s end for easy handling—no messy fingers!
9. Arrange all completed skewers on a serving platter in a single layer.
10. Drizzle the whisked dressing evenly over the skewers, coating each ingredient.
11. Let the skewers rest at room temperature for 15 minutes to let the flavors meld.
12. Tip: If prepping ahead, cover and refrigerate for up to 2 hours, but bring to room temp before serving for the best texture.
13. Garnish with a sprinkle of extra oregano if desired, and serve immediately.
14. Tip: For a crowd, set up a skewer-assembly station—it’s a fun activity that gets everyone involved!

Each bite delivers a juicy pop from the tomatoes, creamy richness from the mozzarella, and a salty kick from the salami and olives. Enjoy these skewers as a centerpiece on a charcuterie board or paired with crusty bread to soak up every drop of the marinade.

Spicy Salami and Pepper Antipasto Skewers

When you need impressive appetizers that come together in minutes, these skewers deliver bold flavors with minimal effort. We’ll build these antipasto bites step by step, ensuring each component shines through in the final presentation.

Ingredients

• 8 ounces spicy salami, sliced into quarters – I prefer the kind with visible peppercorns for extra texture
• 1 cup cherry tomatoes – look for ones that feel firm and heavy for their size
• 1 cup mini mozzarella balls (bocconcini) – drain these well so they don’t water down the marinade
• 1/2 cup roasted red peppers from a jar – pat them dry with paper towels to remove excess liquid
• 1/4 cup extra virgin olive oil – this is my go-to for its fruity notes that complement the spices
• 2 tablespoons red wine vinegar – the acidity really brightens up the rich salami
• 1 teaspoon dried oregano – crush it between your fingers to release more aroma
• 1/2 teaspoon black pepper – freshly cracked makes all the difference here
• 12 (6-inch) wooden skewers – soak these in water for 30 minutes to prevent burning

Instructions

1. Place wooden skewers in a shallow baking dish and cover completely with cold water for exactly 30 minutes.
2. Whisk together 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, and 1/2 teaspoon black pepper in a medium bowl until fully emulsified.
3. Add 1 cup cherry tomatoes, 1 cup mini mozzarella balls, and 1/2 cup roasted red peppers (cut into 1-inch pieces) to the marinade.
4. Toss the mixture gently with a rubber spatula until all ingredients are evenly coated with the dressing.
5. Let the mixture marinate at room temperature for 15 minutes while you prepare the salami.
6. Cut 8 ounces of spicy salami slices into quarters, creating small triangular pieces.
7. Drain the soaked skewers and pat them dry with paper towels.
8. Thread one piece of marinated roasted red pepper onto a skewer, pushing it down until 1 inch from the end.
9. Add one mini mozzarella ball next, followed by one cherry tomato.
10. Finish with one piece of spicy salami, leaving about 1 inch of space at the top of the skewer.
11. Repeat the threading pattern with remaining ingredients until all 12 skewers are assembled.
12. Arrange completed skewers on a serving platter and drizzle with any remaining marinade from the bowl.

Ready these skewers deliver a satisfying contrast between the firm salami and burst-in-your-mouth tomatoes. The creamy mozzarella tempers the spice while the tangy marinade ties everything together beautifully. Consider serving them alongside crusty bread to soak up the flavorful oil that collects at the bottom of the platter.

Antipasto Skewers with Sun-Dried Tomatoes and Sausage

Keeping your appetizer game strong doesn’t have to be complicated—these antipasto skewers bring all the classic Italian flavors together in one handheld bite. Knowing how to layer the ingredients properly ensures each skewer delivers the perfect balance of savory, tangy, and fresh in every mouthful.

Ingredients

• 1 pound Italian sausage links—I like using a mix of sweet and hot for depth
• 1 cup sun-dried tomatoes in oil, drained but not rinsed (that oil is flavor gold!)
• 8 ounces fresh mozzarella balls, the small ciliegine size work perfectly
• 1/2 cup pitted kalamata olives, my favorite for their briny punch
• 1/4 cup extra virgin olive oil—this is my go-to for dressing
• 2 tablespoons red wine vinegar, which adds just the right tang
• 1 teaspoon dried oregano, crushed between your fingers to wake up the oils
• 1/2 teaspoon garlic powder for consistent flavor throughout
• 12 (6-inch) wooden skewers, soaked in water for 30 minutes to prevent burning

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Arrange the Italian sausage links in a single layer on the prepared baking sheet.
3. Roast the sausages for 20-25 minutes, turning them halfway through, until they reach an internal temperature of 165°F and have a golden-brown exterior.
4. Transfer the cooked sausages to a cutting board and let them rest for 5 minutes to allow the juices to redistribute.
5. Slice each sausage link into 1-inch thick rounds using a sharp knife.
6. In a medium bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, and garlic powder until fully combined.
7. Add the sun-dried tomatoes, mozzarella balls, and kalamata olives to the dressing bowl.
8. Gently toss the ingredients until everything is evenly coated with the dressing.
9. Thread one piece of sausage, one sun-dried tomato, one mozzarella ball, and one olive onto each soaked wooden skewer, repeating the pattern.
10. Arrange the completed skewers on a serving platter and drizzle with any remaining dressing from the bowl.

Delightfully textured with juicy sausage, chewy tomatoes, and creamy mozzarella, these skewers offer a satisfying contrast in every bite. Drizzling that leftover dressing over the arranged platter not only adds shine but intensifies the herbal notes. For a stunning presentation, scatter fresh basil leaves between the skewers and serve alongside crusty bread to soak up any escaped flavors.

Herbed Chicken Antipasto Skewers

Nothing brings people together like perfectly grilled skewers, and these Herbed Chicken Antipasto Skewers are my go-to for effortless entertaining. Let me walk you through creating these flavorful bites that combine tender chicken with classic antipasto ingredients in a simple, methodical process.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts – I always cut these into uniform 1-inch cubes for even cooking
• 1/4 cup extra virgin olive oil – my go-to for its fruity notes that complement the herbs beautifully
• 2 tbsp fresh lemon juice – freshly squeezed makes all the difference in brightness
• 2 tsp dried oregano – I prefer the Mediterranean variety for its robust flavor
• 1 tsp garlic powder – this distributes more evenly than fresh garlic in the marinade
• 1/2 tsp black pepper – freshly ground releases those aromatic oils
• 1/2 tsp salt – I use fine sea salt for consistent seasoning throughout
• 8 oz cherry tomatoes – look for firm, brightly colored ones that won’t burst too early
• 4 oz mozzarella balls – the small ciliegine size is perfect for skewering
• 2 oz sliced pepperoni – I fold these into quarters for better texture and presentation
• 1/4 cup fresh basil leaves – torn by hand to prevent bruising
• 8 wooden skewers – soaked in water for 30 minutes to prevent burning

Instructions

1. Combine olive oil, lemon juice, oregano, garlic powder, black pepper, and salt in a medium bowl, whisking vigorously for 30 seconds until fully emulsified.
2. Add chicken cubes to the marinade, tossing thoroughly to coat every piece, then cover and refrigerate for exactly 30 minutes – this timing gives optimal flavor without breaking down the texture.
3. Thread marinated chicken, cherry tomatoes, mozzarella balls, and folded pepperoni slices alternately onto soaked skewers, leaving 1/4-inch space between items for even heat circulation.
4. Preheat your grill to medium-high heat (400°F), brushing the grates lightly with oil to prevent sticking – this creates those beautiful grill marks we all love.
5. Place skewers on the hot grill and cook for 4 minutes, then rotate each skewer 90 degrees to create cross-hatch marks and cook another 4 minutes.
6. Flip all skewers carefully using tongs and repeat the cooking process: 4 minutes, rotate 90 degrees, then final 4 minutes until chicken reaches 165°F internally.
7. Transfer cooked skewers to a clean platter and immediately scatter torn basil leaves over the top – the residual heat will gently wilt the basil, releasing its aromatic oils.

Last bites reveal juicy chicken with herb-infused depth, balanced by bursts of sweet tomato and creamy mozzarella. The pepperoni adds a subtle spicy note that ties everything together beautifully. Try serving these over a bed of arugula with a drizzle of balsamic glaze for a complete meal that feels both rustic and refined.

Balsamic Glazed Antipasto Skewers

These balsamic glazed antipasto skewers transform classic Italian flavors into elegant, handheld appetizers perfect for any gathering. Today we’ll walk through assembling these colorful skewers step by step, ensuring each component shines through the sweet-tangy glaze. Trust me, once you master the simple technique, you’ll find yourself making these for every party season.

Ingredients

– 1 pound cherry tomatoes (I look for the plumpest ones with taut skins)
– 8 ounces fresh mozzarella balls, drained (the pearl-sized ones work perfectly)
– 1/2 pound sliced salami, cut into quarters (I prefer Genoa for its garlic notes)
– 1/4 cup extra virgin olive oil (my go-to for its fruity finish)
– 3 tablespoons balsamic vinegar
– 2 teaspoons honey
– 1 teaspoon dried oregano
– 1/2 teaspoon garlic powder
– 12 (6-inch) wooden skewers, soaked in water for 30 minutes

Instructions

1. Soak 12 wooden skewers in warm water for exactly 30 minutes to prevent burning during assembly.
2. Thread one cherry tomato onto each skewer, pushing it down to about 1 inch from the bottom.
3. Fold one salami quarter into a loose cone shape and slide it onto the skewer above the tomato.
4. Add one mozzarella ball, ensuring it sits snugly against the salami.
5. Repeat the tomato-salami-mozzarella pattern once more on each skewer, leaving 1 inch at the top.
6. Arrange completed skewers in a single layer on a parchment-lined baking sheet.
7. Whisk together 1/4 cup olive oil, 3 tablespoons balsamic vinegar, 2 teaspoons honey, 1 teaspoon oregano, and 1/2 teaspoon garlic powder in a small bowl until fully emulsified.
8. Brush the glaze generously over all sides of each skewer using a pastry brush.
9. Let skewers rest at room temperature for 15 minutes to allow flavors to meld.
10. Preheat your oven to 400°F and position a rack in the center.
11. Bake skewers for 8-10 minutes until tomatoes begin to wrinkle and mozzarella softens.
12. Remove from oven and immediately brush with remaining glaze from the baking sheet.

Zesty and vibrant, these skewers offer a delightful contrast between the warm, softened mozzarella and the burst of cool tomato. The glaze caramelizes beautifully, creating sticky-sweet edges on the salami that balance the tangy vinegar base. For an impressive presentation, arrange them over a bed of arugula dressed with lemon juice, letting the greens catch any drips of that delicious balsamic reduction.

Antipasto Skewers with Cherry Peppers and Provolone

Building these antipasto skewers is like creating edible art—they’re perfect for parties, potlucks, or even a fancy snack. By threading colorful ingredients onto skewers, you’ll assemble a stunning appetizer that requires no cooking but delivers big flavor. Beginners will appreciate how methodical and forgiving this process is.

Ingredients

• 8 ounces sliced provolone cheese, cut into 1-inch squares (I prefer the creamier whole milk provolone for better texture)
• 1 cup cherry peppers, drained and patted dry (the mild vinegar-packed ones are my go-to for balanced heat)
• 1/2 pound sliced salami, folded into quarters (Genoa salami adds a nice garlic note)
• 1 cup marinated artichoke hearts, drained and halved (extra-virgin olive oil-marinated ones absorb flavors beautifully)
• 1/3 cup pitted kalamata olives (I always buy pitted to save time)
• 1/4 cup extra-virgin olive oil (my favorite high-quality bottle makes all the difference)
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 12 (6-inch) wooden skewers, soaked in water for 15 minutes

Instructions

1. Soak 12 wooden skewers in room temperature water for exactly 15 minutes to prevent burning.
2. Pat all marinated ingredients dry with paper towels to ensure dressing adherence.
3. Fold each salami slice into quarters to create compact, ruffled pieces.
4. Cut provolone cheese into 1-inch squares using a sharp knife for clean edges.
5. Halve marinated artichoke hearts lengthwise to create flat surfaces for skewering.
6. Thread one folded salami piece onto the pointed end of a soaked skewer.
7. Add one cherry pepper next, pushing it firmly against the salami.
8. Slide one provolone square onto the skewer, rotating it slightly for visual appeal.
9. Follow with one artichoke heart half, cut side facing outward.
10. Complete the pattern with one kalamata olive at the very end.
11. Repeat this assembly pattern for all 12 skewers, maintaining consistent spacing.
12. Arrange finished skewers in a single layer on a serving platter.
13. Whisk together 1/4 cup extra-virgin olive oil and 2 tablespoons red wine vinegar in a small bowl.
14. Stir in 1 teaspoon dried oregano and 1/2 teaspoon black pepper until fully incorporated.
15. Drizzle the dressing evenly over all skewers using a spoon.
16. Let skewers rest at room temperature for 10 minutes before serving to allow flavors to meld.

A final drizzle of that vibrant dressing brings all the elements together beautifully. The provolone becomes wonderfully creamy against the crisp peppers, while the salami provides savory depth in every bite. For a stunning presentation, arrange these skewers radiating from a bowl of extra marinade for dipping.

Grilled Shrimp and Antipasto Skewers

Perfect for summer entertaining, these grilled shrimp and antipasto skewers bring vibrant Mediterranean flavors to your backyard with minimal effort. Preparing these colorful skewers is surprisingly simple, even for those new to grilling, and they make an impressive appetizer or light main course that’s sure to delight your guests.

Ingredients

• 1 lb large raw shrimp, peeled and deveined (I like to keep the tails on for easy handling)
• 1 cup cherry tomatoes, the sweetest you can find for bursting flavor
• 1 cup marinated artichoke hearts, drained but not rinsed to keep that herby goodness
• 1 cup bocconcini (small mozzarella balls), patted dry so they brown nicely
• 1/2 cup sliced salami, cut into 1-inch triangles for easy skewering
• 1/4 cup extra virgin olive oil, my go-to for its fruity notes
• 2 tbsp fresh lemon juice, squeezed right before using for maximum brightness
• 2 cloves garlic, minced (fresh is always better than jarred here)
• 1 tsp dried oregano, crushed between your fingers to wake up the oils
• 1/2 tsp red pepper flakes, adjust to your heat preference
• 1/2 tsp kosher salt, I prefer it over table salt for better distribution

Instructions

1. Preheat your grill to medium-high heat, about 400°F, and oil the grates lightly to prevent sticking.
2. Thread shrimp, tomatoes, artichokes, mozzarella, and salami alternately onto 8 metal or soaked wooden skewers, leaving small gaps between items for even cooking.
3. Whisk together olive oil, lemon juice, garlic, oregano, red pepper flakes, and salt in a small bowl until fully combined.
4. Brush the marinade generously over all sides of the assembled skewers, reserving about 2 tablespoons for later.
5. Place skewers on the preheated grill and cook for 2 minutes without moving them to develop nice grill marks.
6. Flip skewers carefully using tongs and cook for another 2-3 minutes until shrimp turn pink and opaque throughout.
7. Remove skewers from grill and immediately brush with reserved marinade for an extra flavor boost.
8. Let skewers rest for 2 minutes before serving to allow juices to redistribute.

Unbelievably juicy shrimp pair beautifully with the salty salami and creamy mozzarella, while the charred tomatoes and artichokes add smoky sweetness. Serve these skewers over a bed of lemon-dressed arugula for a complete meal, or arrange them on a platter with crusty bread to soak up every last bit of the flavorful marinade.

Antipasto Tortellini Skewers with Basil Vinaigrette

Brimming with vibrant colors and bold Italian flavors, these antipasto tortellini skewers are the perfect make-ahead appetizer for any gathering. They combine the convenience of store-bought tortellini with classic antipasto ingredients for a dish that looks impressive but comes together effortlessly. Even beginners will find this recipe approachable with its clear, methodical steps.

Ingredients

– 1 package (20 oz) cheese tortellini – I always keep a few packages in my freezer for last-minute entertaining
– 1 cup cherry tomatoes – look for the sweetest, ripest ones you can find
– 1 cup small mozzarella balls (bocconcini) – these creamy pearls are worth seeking out in the cheese section
– 1/2 cup sliced salami – I prefer Genoa salami for its peppery kick
– 1/4 cup extra virgin olive oil – my go-to for dressings because of its fruity notes
– 2 tbsp red wine vinegar – this adds the perfect tangy balance
– 1/4 cup fresh basil leaves – nothing beats the aroma of freshly picked basil
– 1 garlic clove – freshly minced garlic makes all the difference
– 1/2 tsp dried oregano – I like to crush it between my fingers to release more flavor
– 8-10 wooden skewers – soak them in water for 30 minutes to prevent burning

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the cheese tortellini to the boiling water and cook for exactly 7 minutes, or according to package directions.
3. Drain the tortellini thoroughly in a colander and rinse with cold water to stop the cooking process.
4. Pat the tortellini dry with paper towels to ensure the dressing adheres properly.
5. In a small bowl, whisk together the extra virgin olive oil and red wine vinegar until emulsified.
6. Finely chop the fresh basil leaves and mince the garlic clove.
7. Add the chopped basil, minced garlic, and dried oregano to the oil-vinegar mixture, whisking vigorously.
8. Place the cooked tortellini, cherry tomatoes, mozzarella balls, and sliced salami in a large mixing bowl.
9. Pour the basil vinaigrette over the ingredients and toss gently until everything is evenly coated.
10. Thread the marinated ingredients onto the soaked wooden skewers, alternating between tortellini, tomatoes, mozzarella, and salami.
11. Arrange the completed skewers on a serving platter and refrigerate for at least 30 minutes to allow flavors to meld.

Each bite delivers a satisfying contrast between the tender tortellini, juicy tomatoes, and creamy mozzarella, all brightened by the herbaceous basil vinaigrette. For an elegant presentation, I love arranging these skewers on a bed of arugula drizzled with any remaining dressing. They’re equally perfect for casual backyard barbecues or more formal cocktail parties where you want something both beautiful and delicious.

Gluten-Free Antipasto Skewers with Fresh Herbs

Creating these gluten-free antipasto skewers is simpler than you might think, and they make the perfect appetizer for any gathering. Carefully selecting fresh ingredients and following these steps will ensure your skewers are both beautiful and delicious.

Ingredients

– 8 ounces gluten-free salami, sliced into quarters (I prefer the thinner slices for easier skewering)
– 1 cup cherry tomatoes (look for the firm, brightly colored ones)
– 8 ounces fresh mozzarella balls, drained (the smaller ciliegine size works perfectly)
– 1/2 cup pitted kalamata olives (I always buy them pitted to save time)
– 1/4 cup extra virgin olive oil (this is my go-to for its fruity flavor)
– 2 tablespoons fresh basil leaves (torn gently to release their aroma)
– 1 tablespoon fresh oregano leaves (fresh makes all the difference here)
– 1/2 teaspoon sea salt (I prefer the coarse texture for sprinkling)
– 1/4 teaspoon black pepper, freshly ground

Instructions

1. Arrange all ingredients on your cutting board in separate piles for easy assembly.
2. Thread one piece of gluten-free salami onto a 6-inch skewer, folding it into quarters as you pierce it.
3. Add one cherry tomato to the skewer, pushing it down firmly against the salami.
4. Slide one fresh mozzarella ball onto the skewer next to the tomato.
5. Place one pitted kalamata olive at the end of the skewer.
6. Repeat steps 2-5 with remaining ingredients until you have 12 completed skewers.
7. Arrange all finished skewers on a serving platter in a single layer.
8. Drizzle 1/4 cup extra virgin olive oil evenly over all the skewers.
9. Sprinkle 2 tablespoons torn fresh basil leaves across the skewers.
10. Scatter 1 tablespoon fresh oregano leaves over the arrangement.
11. Season evenly with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper.
12. Let the skewers rest at room temperature for 15 minutes before serving to allow flavors to meld.

Arranging these skewers on a wooden board creates a beautiful presentation that guests will admire. The combination of salty olives, creamy mozzarella, and savory salami creates wonderful texture contrasts, while the fresh herbs brighten every bite. Try serving them alongside crusty gluten-free bread to soak up the flavorful olive oil that collects at the bottom of the platter.

Conclusion

Looking for the perfect appetizer? These 18 antipasto skewer recipes offer endless inspiration for your next gathering. From classic Italian flavors to creative twists, there’s something for every taste. We’d love to hear which recipes become your favorites—leave a comment below and share your creations on Pinterest so others can enjoy these delicious bites too!