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Antipasto Skewers

Bite-sized antipasto skewers with salami, mozzarella, olives, and marinated artichokes, secured with a single technique that prevents slipping.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12
Course: Appetizer
Cuisine: Italian-inspired
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 24 slices Genoa salami about 6 oz
  • 12 fresh mozzarella ciliegine small balls, patted dry
  • 12 pitted Castelvetrano olives
  • 12 marinated artichoke hearts drained and halved
  • 12 fresh basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic glaze optional, for drizzling
  • Flaky sea salt and cracked black pepper to taste

Equipment

  • 12 (6-inch) wooden skewers
  • cutting board
  • sharp knife
  • small bowl

Method
 

  1. Fold each salami slice in half, then in half again to form a tight quarter-circle. Set aside.
  2. Pat mozzarella balls dry with a paper towel. This stops them from making the skewer slippery.
  3. Spear a folded salami onto a skewer, pushing it about 1 inch from the tip. The fold creates friction against the skewer.
  4. Add a mozzarella ball, then an olive, then a halved artichoke heart (cut side facing out for a flat surface).
  5. Press a basil leaf against the artichoke and thread the skewer through its center vein. This keeps the leaf from tearing.
  6. Repeat with remaining ingredients. Arrange skewers on a platter, leaving a small gap between each.
  7. Drizzle lightly with olive oil and, if using, balsamic glaze. Sprinkle with flaky salt and pepper. Serve immediately or refrigerate for up to 4 hours.

Notes

Storage: Cover skewers loosely with plastic wrap and refrigerate for up to 4 hours. Do not dress with oil or glaze until just before serving. Substitutions: Use provolone cubes instead of mozzarella, or replace artichokes with roasted red pepper strips. Allergens: Dairy (mozzarella). For dairy-free, use marinated tofu or omit cheese. Consult a qualified professional for personal dietary decisions.