Antipasto skewers are an antipasto platter on a stick: mozzarella, salami, olives, tomatoes and a pickled mushroom, threaded together so guests can eat standing up. They take about half an hour, need no cooking, and can be made hours ahead, which is why they turn up at every holiday party. The pickled mushroom at the end of each skewer, like our whole pickled crimini, is the bite people remember.
Here is what goes on them, an easy recipe for 24, more antipasto skewer ideas, and how to make them ahead.
What goes on antipasto skewers
Cheese
Small fresh mozzarella balls (bocconcini or ciliegine) are the classic. Cubes of aged provolone or sharp white cheddar hold up better if the skewers will sit out longer.
Meat
Genoa salami or soppressata, folded into quarters. Prosciutto works too: fold a thin slice into a loose ribbon and thread it twice.
Olives
Green Castelvetrano olives or pitted Kalamatas. Always pitted: nobody wants a stone on a skewer.
Fresh things
Cherry tomatoes and basil leaves for color, and to keep it light.
Jarred vegetables
This is where an antipasto skewer gets its Italian flavor. Marinated artichoke hearts, roasted red peppers folded into squares, pepperoncini and pickled mushrooms. Our pickled crimini are whole caps, firm enough to spear cleanly and stay put at the end of the skewer. Halve the larger ones. The brine is white wine vinegar with garlic and thyme, which suits the cheese and salami. For a showier skewer, add a thick coin of pickled king oyster instead.
"The shiitake had a really deep savory flavor and the crimini were firm instead of soft like a lot of jarred mushrooms."
— Maya C., Golden Grove customer
One jar of pickled crimini covers a tray of 24 skewers if you halve the larger caps. To make a mixed tray, a Build Your Variety Pack lets you add king oyster and white shimeji in the same order.
Antipasto skewers recipe
Makes 24 skewers. About 30 minutes, no cooking.
Ingredients
- 24 small fresh mozzarella balls
- 24 cherry tomatoes
- 12 slices of Genoa salami, folded into quarters
- 24 pitted green olives
- 1 jar marinated artichoke hearts, drained and quartered
- 1 jar pickled crimini, drained, larger caps halved
- 24 fresh basil leaves
- Olive oil, balsamic glaze and black pepper, to finish
- 24 six-inch bamboo skewers
Method
- Drain the artichokes and the pickled crimini for five minutes, then pat the mushrooms dry.
- Thread each skewer in this order: a cherry tomato, a basil leaf, a mozzarella ball, a folded quarter of salami, an olive and a piece of artichoke.
- Finish each skewer with a pickled crimini, so every guest gets one.
- Lay the skewers on a platter, cover, and keep them in the fridge until shortly before serving.
- Just before serving, drizzle with olive oil and balsamic glaze and crack black pepper over the top.
Antipasto skewer ideas
The classic
Mozzarella, salami, olive, tomato, basil and a pickled crimini. The recipe above.
Tortellini skewers
Cooked, cooled cheese tortellini tossed in a little Italian dressing, threaded with salami, olives and roasted pepper. More filling, so good for a party where the skewers are the main food.
Caprese skewers
Just cherry tomato, basil and mozzarella, finished with balsamic glaze. The lightest version, and good for guests who don't eat meat.
Vegetarian antipasto skewers
Leave out the salami and use a thick coin of pickled king oyster in its place: it is meaty enough to carry the skewer. Add artichoke, roasted pepper, olive and mozzarella.
Meat and cheese skewers
Cubes of provolone and sharp cheddar, folded salami and prosciutto, with a pickled crimini and a pepperoncini for sharpness. A good fit for game day.
Mini skewers on toothpicks
Three ingredients each, a mozzarella ball, a folded quarter of salami and a pickled crimini, on cocktail picks. One bite each, so they suit a crowded room.
How many skewers per person
As one appetizer among several, plan on two or three skewers per person. If they are the main appetizer, make four to six each. For a party of twelve with other food, the recipe above is about right.
Make-ahead and serving tips
- Make them ahead. Thread the skewers a few hours before the party, cover them and keep them in the fridge.
- Dress them last. Add the olive oil, balsamic and pepper just before serving, so nothing goes soggy.
- Dry the wet things. Drained, patted-dry artichokes and mushrooms keep the platter clean.
- Serve them cold. Antipasto skewers are served chilled. Don't leave them out for more than two hours, or one hour if it is above 90°F.
- Stand them up. For height on a buffet, stand the skewers in a bowl or a jar half filled with olives.
Antipasto skewer questions
How far ahead can you make antipasto skewers?
A few hours ahead, covered in the fridge. Add the olive oil, balsamic glaze and pepper just before serving.
What do you put on antipasto skewers?
Mozzarella, salami, olives, cherry tomatoes, basil, and jarred Italian vegetables like artichoke hearts, roasted peppers and pickled mushrooms.
Are antipasto skewers served cold?
Yes. Keep them in the fridge until shortly before serving, and don't leave them out for more than two hours.
How do you keep antipasto skewers from drying out?
Cover them tightly with plastic wrap in the fridge, and add the olive oil just before serving.
The short version
Mozzarella, salami, olive, tomato, basil and a pickled crimini on a short skewer, made a few hours ahead and dressed at the last minute. For the full spread, read how to build an antipasto platter. When you are ready, start with a 2-Pack of pickled crimini, or build a variety pack for a mixed tray.