I love how these Antipasto Skewers turn a simple platter into colorful, party-ready bites that disappear fast. Every skewer is loaded with bold, briny, savory goodness that makes the whole table lean in.

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I’m obsessed with Antipasto Skewers because they hit every craving at once: salty, tangy, creamy, juicy, snacky. I love how they feel a little fancy without acting precious about it.

Give me Genoa salami and fresh mozzarella bocconcini on a platter and I’m already hovering nearby, pretending I’m “just having one.” But one turns into five fast. These are the bites I want before dinner, during a party, or straight from the fridge when nobody’s looking.

Sharp, briny, rich, fresh. And honestly, that’s the whole appeal.

No forks, no fuss, just bold little bites that disappear way too quickly.

Ingredients

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Wooden skewers keep everything grab-and-go, which is honestly the whole party trick.
Cherry tomatoes add juicy pop and make the skewers feel fresh, not heavy.
Bocconcini brings creamy mozzarella goodness, and it chills nicely for snacking later.
Folded Genoa salami adds salty protein and that classic deli-board vibe.
Roasted red peppers bring sweet, smoky softness that balances the salty bites.
Marinated artichokes taste fancy, but they’re basically easy veggie flavor bombs.
Mixed olives add briny punch, plus they make every bite more interesting.
Provolone or pepperoncini cheese gives a firm, chewy bite with bold flavor.
Fresh basil makes everything smell amazing and keeps it from tasting too rich.
Olive oil adds shine and helps the whole skewer taste pulled together.
Balsamic glaze brings sweet tang, and you’ll want that little sticky finish.
Salt and pepper wake things up without trying too hard.
Simple, but needed.

Ingredient Quantities

24 small wooden skewers or large toothpicks

1 pint (about 12 oz) cherry or grape tomatoes

12 oz fresh mozzarella bocconcini, drained

8 oz Genoa salami, sliced into 24 pieces and folded

8 oz roasted red peppers, drained and cut into strips

8 oz marinated artichoke hearts, drained and quartered

6 oz mixed pitted olives (kalamata and green)

8 oz provolone or pepperoncini cheese, cut into bite sized cubes

1 small bunch fresh basil, about 20 leaves

2 tablespoons extra virgin olive oil

2 tablespoons balsamic glaze

Kosher salt and freshly ground black pepper to taste

How to Make this

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1. Pat the bocconcini dry, drain the roasted red peppers and artichoke hearts, cut provolone into bite sized cubes, slice and fold salami into 24 pieces, and wash tomatoes and basil leaves.

2. If using wooden skewers, soak skewers briefly if desired to reduce splintering, then dry.

3. Thread each skewer in this order for balanced flavor and color: one cherry tomato, one basil leaf folded if large, one bocconcini ball, one folded salami slice, one cube of provolone, one olive, one quartered artichoke heart, and a strip of roasted red pepper folded to fit.

4. Repeat until all 24 skewers are assembled, arranging pieces snugly so they do not spin on the skewer.

5. Arrange the finished skewers on a serving platter in a single layer for easy picking.

6. Drizzle the skewers evenly with the extra virgin olive oil.

7. Season lightly with kosher salt and freshly ground black pepper to taste, focusing on the cheese and tomato.

8. Finish with a light drizzle of balsamic glaze across the platter for sweet acidity and visual shine.

9. Let skewers sit 5 to 10 minutes at room temperature so flavors mingle, or refrigerate up to one hour before serving.

10. Serve as an appetizer at room temperature and replenish with extra balsamic glaze or olive oil for guests as needed.

Equipment Needed

1. Cutting board
2. Chef knife (or paring knife for trimming and cubing)
3. Paper towels or clean kitchen towel for drying bocconcini and draining ingredients
4. Small shallow bowl for soaking wooden skewers if desired
5. Small mixing bowl and spoon for olive oil and seasoning
6. Serving platter large enough for 24 skewers in a single layer
7. Tongs or kitchen tweezers for arranging skewers on the platter
8. Small spoon or squeeze bottle for drizzling balsamic glaze and olive oil

FAQ

Can I make these ahead of time? Yes. Assemble up to 2 hours before serving and keep covered and chilled. If making more than 2 hours ahead, store components separately and assemble within 6 hours to preserve texture and basil freshness.

How should I store leftovers? Refrigerate in an airtight container for up to 48 hours. Keep balsamic glaze and olive oil separate until serving to avoid soggy ingredients.

What can I use instead of wooden skewers? Large toothpicks, cocktail picks, or short metal skewers work well. Ensure they are long enough to hold all components securely.

Any tips to keep basil from wilting? Pat basil dry, tuck whole leaves between other ingredients rather than on the exterior, and add basil at the last minute if making ahead.

Can I make a vegetarian version? Yes. Omit the salami and add extra mozzarella, roasted mushrooms, marinated artichoke pieces, or grilled zucchini for savory bite sized alternatives.

How do I prevent ingredients from slipping on the skewer? Fold or roll the salami and pierce through the thicker part of the mozzarella and pepper pieces. Stab the tomato near its stem end for extra grip, and use a slightly longer skewer if needed.

Antipasto Skewers Recipe Substitutions and Variations

Mozzarella bocconcini
- Fresh burrata, torn into small pieces
- Mini mozzarella pearls (ciliegine)
- Halloumi, grilled and cubed
Genoa salami
- Prosciutto, folded or rolled
- Capicola or soppressata slices
- Smoked turkey or ham for a milder option
Roasted red peppers
- Sun dried tomatoes packed in oil, halved
- Grilled zucchini strips
- Pickled pepperoncini for extra tang
Mixed pitted olives
- Caperberries or whole capers for briny bite
- Green Castelvetrano olives for a buttery flavor
- Marinated artichoke hearts used extra in place of olives

Pro Tips

– Pat the bocconcini and marinated veggies extra dry so oil and glaze stick to the ingredients and not pool on the platter. Wet cheese or peppers will also make the skewers slip and spin.

– Thread pieces snugly and vary the shapes as you go so each skewer has friction points. A folded salami next to a cube of provolone or a folded pepper strip next to an olive keeps everything from rotating.

– Bring ingredients to cool room temperature for 20 to 30 minutes before serving. Cold cheese mutes flavor; letting them warm a bit wakes up the aromas without losing freshness.

– Drizzle oil lightly when plating and save most of the balsamic glaze until just before service. Glaze is beautiful but can make surfaces sticky if applied too early. Keep a small bowl of extra oil and glaze at the table for guests who want more.

Antipasto Skewers Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

141

kcal

Equipment: 1. Cutting board
2. Chef knife (or paring knife for trimming and cubing)
3. Paper towels or clean kitchen towel for drying bocconcini and draining ingredients
4. Small shallow bowl for soaking wooden skewers if desired
5. Small mixing bowl and spoon for olive oil and seasoning
6. Serving platter large enough for 24 skewers in a single layer
7. Tongs or kitchen tweezers for arranging skewers on the platter
8. Small spoon or squeeze bottle for drizzling balsamic glaze and olive oil

Ingredients

24 small wooden skewers or large toothpicks
1 pint (about 12 oz) cherry or grape tomatoes
12 oz fresh mozzarella bocconcini, drained
8 oz Genoa salami, sliced into 24 pieces and folded
8 oz roasted red peppers, drained and cut into strips
8 oz marinated artichoke hearts, drained and quartered
6 oz mixed pitted olives (kalamata and green)
8 oz provolone or pepperoncini cheese, cut into bite sized cubes
1 small bunch fresh basil, about 20 leaves
2 tablespoons extra virgin olive oil
2 tablespoons balsamic glaze
Kosher salt and freshly ground black pepper to taste

Directions

Pat the bocconcini dry, drain the roasted red peppers and artichoke hearts, cut provolone into bite sized cubes, slice and fold salami into 24 pieces, and wash tomatoes and basil leaves.
If using wooden skewers, soak skewers briefly if desired to reduce splintering, then dry.
Thread each skewer in this order for balanced flavor and color: one cherry tomato, one basil leaf folded if large, one bocconcini ball, one folded salami slice, one cube of provolone, one olive, one quartered artichoke heart, and a strip of roasted red pepper folded to fit.
Repeat until all 24 skewers are assembled, arranging pieces snugly so they do not spin on the skewer.
Arrange the finished skewers on a serving platter in a single layer for easy picking.
Drizzle the skewers evenly with the extra virgin olive oil.
Season lightly with kosher salt and freshly ground black pepper to taste, focusing on the cheese and tomato.
Finish with a light drizzle of balsamic glaze across the platter for sweet acidity and visual shine.
Let skewers sit 5 to 10 minutes at room temperature so flavors mingle, or refrigerate up to one hour before serving.
Serve as an appetizer at room temperature and replenish with extra balsamic glaze or olive oil for guests as needed.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.