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Antipasto Skewers are arranged on a plate with cherry tomatoes, olives, artichoke hearts, mozzarella, cured meats, and a pesto garnish. Bowls of olives and tomatoes sit in the background.

Antipasto Skewers

Author: Mandy Applegate
Antipasto Skewers are one of those appetizers that manage to feel festive without adding stress. They come together quickly, look great on a platter, and work for everything from holiday spreads to casual get-togethers. I usually prep them earlier in the day so they’re ready to chill until guests show up. They won’t hold up in the freezer, but leftovers stay fresh in the fridge for a day or two.
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Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 16
Calories: 103kcal

Equipment

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
US Customary - Metric

Video

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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

Calories: 103kcal | Carbohydrates: 2g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 427mg | Potassium: 91mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 202IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 0.3mg
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