Antipasto Skewers
Made with classic antipasto ingredients, these antipasto skewers will be the highlight of any appetizer spread—fresh, easy, and so delicious!
Servings: 16 skewers
Equipment
- Mini Bamboo Skewers The perfect size for this recipe!
Ingredients
- 16 mini mozzarella balls (ciliegine mozzarella)
- 32 slices salami
- 1 (14.5-ounce) jar quartered artichoke hearts
- 16 grape tomatoes
- 16 Castelvetrano olives
- 16 Kalamata olives
- 16 leaves fresh basil
- ¼ cup Italian dressing
Instructions
- Thread the skewers. Using 5-inch bamboo skewers, thread the ingredients onto each skewer. The order I threaded was a kalamata olive, artichoke heart, salami slice, basil leaf, tomato, salami slice, mozzarella ball, and castelvetrano olive.
- Drizzle with dressing. Before serving, drizzle the skewers with Italian dressing.
Notes
- This recipe makes 16 skewers.
- My 6-ounce container of mini mozzarella balls had 16 balls, but note that yours may be different.
- I also purchased the 4 ounce container of Applegate organics uncured genoa salami, which had the perfect number of slices.
- I purchased a pint of tomatoes and 10 ounce jars of olives, which did leave me with leftovers. The mozzarella balls were the limiting factor for me on the number of skewers, but if your skewers are larger, you can always add more tomatoes and olives to use them all up!
- If you can find them, marinated artichoke hearts are even better as well!
Nutrition
Calories: 97kcal | Carbohydrates: 2g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 9mg | Sodium: 414mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 378IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 0.3mg