Antipasto Skewers
Add Preferred Source
Antipasto Skewers turn a simple snack into something bold, colorful, and satisfying. Every skewer brings a mix of salty, creamy, and tangy in just the right amount. I usually make them when I need a quick appetizer that feels thoughtful and special. There’s a finishing touch that helps them stand out on any table.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I love serving Antipasto Skewers for family dinners, holidays, or when I have guests over. They’re also perfect for potlucks, tailgating, and summer picnics. They’re easy to prepare ahead, store in the fridge, and serve straight away without fuss. It’s one less thing to worry about when I’m juggling other dishes.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Antipasto Skewers with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple instructions, you’ll find these antipastos skewers come together quickly and beautifully every time.
Assemble the Skewers
Thread the ingredients in the following order, starting with cherry or grape tomatoes, a slice of salami, an artichoke heart, a black olive, a green olive, a folded slice of prosciutto, and mini mozzarella balls.
You can adjust the order slightly, depending on the size or shape, to help them sit neatly on the skewer. I use these bamboo skewers because they’re sturdy, easy to hold, and just the right size to fit the vegetables without splitting.
Arrange and Garnish
Place the skewers on a serving platter. I like using a large white serving bowl as it gives enough space to lay everything out without them piling on top of each other.
Drizzle pesto sauce over the top and sprinkle with freshly chopped herbs, such as basil or parsley, for added color and flavor. When pouring the pesto, I grab this mini silicone spatula so I can control how much goes on without splashing everywhere.
Serve or Refrigerate
You can serve them immediately or store them covered in the fridge until it’s time to eat. Bring them out 10–15 minutes before serving for optimal texture and flavor. Enjoy!
If you’re taking these to a potluck or picnic, I pack them in a container with a lid and handle to keep them from shifting or getting crushed. Then I slide that into my insulated casserole carrier, which helps things stay cool and fresh until it’s ready to serve.
Equipment
- Sheet pan with a lid
Ingredients
- 16 mini mozzarella balls
- 16 slices prosciutto
- 16 slices salami
- 8 artichoke hearts halved (or 16 small ones)
- 16 grape or cherry tomatoes
- 16 green olives pitted
- 16 black olives pitted
- ¼ cup pesto sauce
- Fresh herbs such as basil or parsley, for garnish
Video
Instructions
- On each skewer, thread the ingredients in this order: grape tomato, slice of salami, artichoke heart, black olive, green olive, folded slice of prosciutto, and mini mozzarella ball (feel free to adjust the order for presentation or flavor preference).16 mini mozzarella balls, 16 slices prosciutto, 16 slices salami, 8 artichoke hearts, 16 grape or cherry tomatoes, 16 black olives, 16 green olives
- Arrange the skewers on a serving platter. Drizzle with pesto sauce and sprinkle with freshly chopped herbs.¼ cup pesto sauce, Fresh herbs
- Serve immediately, or cover and chill until ready to serve. Perfect as an easy and elegant appetizer!
Notes
- Use sturdy skewers: Bamboo or wooden skewers, approximately 6-8 inches long, work best for holding the ingredients securely without tipping.
- Fold the meats tightly: Folding the prosciutto and salami lets them stay compact and easier to skewer neatly.
- Use uniform sizes: Try to match the size of your ingredients so each bite feels balanced. Smaller tomatoes, olives, and mozzarella balls are best suited.
- Drain ingredients well: Pat the artichokes and fresh mozzarella balls dry so the pesto doesn’t slide off and holds better. I lay them out on this reusable paper towel alternative so they don’t sit in moisture while I prep the rest.
- Garnish right before serving: Adding the pesto and fresh basil leaves at the end keeps everything looking vibrant and tasting fresh.
- Serve chilled or at room temperature: Both options work well. Just avoid leaving them out for too long if you’re serving outdoors.
- Make ahead smartly: If prepping in advance, store the skewers in a single layer on a tray and cover tightly with a wrap to prevent them from drying out.
- Add variety if you like: Swap in roasted bell peppers, sun-dried tomatoes, marinated mushrooms, or small cubes of cheddar. You can also use mozzarella cheese pearls, sliced pepperoncini, or cooked tortellini to add variety to your dish.
Nutrition
Recipe Notes and Expert Tips
I’ve made these for everything from holiday parties to casual picnics, and here are a few tips that always help.
- Use sturdy skewers: Bamboo or wooden skewers, approximately 6-8 inches long, work best for holding the ingredients securely without tipping.
- Fold the meats tightly: Folding the prosciutto and salami lets them stay compact and easier to skewer neatly.
- Use uniform sizes: Try to match the size of your ingredients so each bite feels balanced. Smaller tomatoes, olives, and mozzarella balls are best suited. A quick sort on this cutting board makes it easy to keep them portioned before building the skewers.
- Drain ingredients well: Pat the artichokes and fresh mozzarella balls dry so the pesto doesn’t slide off and holds better. I lay them out on this reusable paper towel alternative so they don’t sit in moisture while I prep the rest.
- Garnish right before serving: Adding the pesto and fresh basil leaves at the end keeps everything looking vibrant and tasting fresh.
- Serve chilled or at room temperature: Both options work well. Just avoid leaving them out for too long if you’re serving outdoors.
- Make ahead smartly: If prepping in advance, store the skewers in a single layer on a tray and cover tightly with a wrap to prevent them from drying out. I use a sheet pan with a lid so nothing shifts or sticks while chilling.
- Add variety if you like: Swap in roasted red peppers, sun-dried tomatoes, marinated mushrooms, or small cubes of cheddar. You can also use mozzarella cheese pearls, sliced pepperoncini, or cooked tortellini to add variety to your dish.
How to Store Leftovers
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. I keep mine in these airtight glass containers since they seal tightly, don’t leak, and make it easy to see what’s left.
The texture may soften slightly over time, but the flavor will still be great. These skewers are not freezer-friendly, as the fresh ingredients don’t hold their texture after thawing.
What to Serve With Antipasto Skewers
You can pair antipasto skewers with crusty bread, a fresh green salad, or even a bowl of pasta salad to round out the spread. They’re also great alongside wine or cocktails for a laid-back happy hour.
More Easy Recipes for You to Try at Home
I always like having a few more no-fuss appetizers or make-ahead party ideas on hand.
