Ingredients
🧂 Ingredients for Antipasto Skewers (Italian-Inspired Finger Food)
- 12 cherry tomatoes (fresh, ripe, and juicy)
- 12 mozzarella balls (ciliegine or bocconcini, about 1")
- 12 pitted Kalamata olives (or green olives for variety)
- 12 slices of salami or prosciutto (folded or rolled)
- 12 fresh basil leaves (adds herbaceous flavor)
- 12 marinated artichoke hearts (drained)
- 1 cup roasted red peppers (cut into chunks)
- 1 tbsp extra virgin olive oil (optional drizzle)
- 1 tsp balsamic glaze (for extra Mediterranean flair)
- Salt and freshly cracked black pepper to taste
Instructions
Wash cherry tomatoes and basil leaves. Pat them dry to prevent slippery skewers. Drain mozzarella and artichoke hearts. Cut roasted peppers into 1-inch pieces.
💡 Pro Tip: Choose firm cherry tomatoes and pat all ingredients dry for best texture.
⚠️ Avoid This: Wet ingredients cause skewers to slide apart.
Thread onto each skewer in this order:
Tomato → Basil → Mozzarella → Olive → Artichoke → Salami → Roasted Pepper
Or mix up the order for visual variety! Leave some space at the end of each skewer for easy handling.
💡 Pro Tip: Fold basil gently to release aroma.
⚠️ Avoid Overcrowding: Too many ingredients = messy bites.
Lay the skewers on a serving platter. Drizzle lightly with olive oil and balsamic glaze. Sprinkle with sea salt and cracked pepper. Chill for 30 minutes to enhance flavor.
💡 Pro Tip: Use a flavored olive oil or infused balsamic for extra flair.
⚠️ Don't Overdo It: A light drizzle goes a long way—avoid sogginess.
Serve immediately, or refrigerate (covered) for up to 4 hours. Pair with sparkling wine, infused water, or a Mediterranean dip like pesto, lemon hummus, or tzatziki.