Who doesn't love food on sticks and skewers? They're fun to make, fun to serve, and perfect for year-round entertaining as party appetizers. These antipasto skewers deliver all the best flavors of a classic antipasto platter in one easy-to-eat bite-rich salami, creamy mozzarella, bright tomatoes, savory olives, and tangy artichoke hearts. Finished with a drizzle of dressing, they're impossible to resist.
Antipasto skewers are perfect for a casual wine night or for a holiday appetizer spread, when you don't have time to build a fancy board. These skewers also travel well for picnics and potlucks, and they're one of my favorite answers to the always-stressful question, "What should I bring to a party?" Easy to assemble, easy to transport, and guaranteed to disappear fast.
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Why You'll Like Antipasto Skewers
- Make-ahead appetizer - No cooking, just simple assembly.
- Perfect for parties & potlucks - Portable, mess-free, and always a hit.
- Fresh, bold flavor in every bite - Creamy, savory, briny, and bright.
- Customizable for any crowd - Swap meats, cheeses, or veggies with ease.
- Works year-round - For holidays, wine nights, game days, and summer gatherings.
For another fun appetizer on a stick, make these simple Caprese Skewers with a basil pesto vinaigrette.
Ingredients You'll Need
- Meat - Thinly sliced dry Italian salami (so they can be folded).
- Cheese - Mozzarella balls, get the small bite-size called ciliegene.
- Green olives - Buy pitted castelvestrano olives, they are delicious.
- Black olives - Buy pitted Kalamata olives.
- Tomatoes - Use small grape or cherry tomatoes.
- Artichoke hearts - Buy whole and cut yourself or buy quarters. Use water-packed and dress at serving (and some of the marinated ones don't taste good).
- Tear drop peppers (optional) - These tiny sweet and tangy peppers add a nice pop of color and flavor to antipasto skewers. Sometimes called Sweetie Drops.
- Parsley (optional) - Fresh chopped parsley to garnish the platter for more color.
- Dressing - Use bottled or homemade Italian dressing. See photo above or recipe card.
Picks - Get fun, 5" holiday themed food picks on Amazon and at party stores.
Substitutions and Variations
- Make it meatless: Swap marinated sun-dried tomatoes or roasted peppers for the salami for a bold, savory vegetarian option.
- Switch up the protein: Use another Italian meat such as coppa or prosciutto for a lighter, more delicate skewer.
- Change the cheese: Try cubes of Monterey Jack, white cheddar, or provolone for a different flavor profile.
- Add herbs - A fold fresh basil leaf looks and tastes great (but they can wilt).
For a refreshing summer skewer, make these melon skewers or fruit kabobs.
How to Make Antipasto Skewers
- Prep the ingredients - Drain the mozzarella balls, olives, artichoke hearts well so the skewers don't become slippery or watery. Wash tomatoes. Quarter artichoke hearts if needed.
- Assemble the skewers - Thread the ingredients onto each pick in this order for balance and visual appeal: Olive > artichoke heart > folded salami > tomato > mozzarella > olive. Add a tear drop pepper at the end or a basil leaf if using (somewhere in the middle, folded). Build them as you prefer.
- Repeat with remaining ingredients - Arrange the finished skewers on a serving platter in a single layer or in neat rows.
- Chill until ready to serve - Cover and refrigerate for up to 24 hours then drizzle or brush with the Italian dressing and serve. Chopped parsley adds a nice touch.
- Italian dressing - Place all ingredients in a jar and shake well. Refrigerate until using.
Serving Suggestions
- Serve chilled to cool-room temperature.
- Drizzle lightly with Italian dressing or pesto vinaigrette just before serving. For the pesto vinaigrette, simple dilute basil pesto with a little olive oil and maybe some lemon juice until fluid enough to drizzle. Use homemade basil pesto or purchased.
- Arrange on a platter in neat rows, singly or stacked, or fanned for easy grabbing.
Make-Ahead & Storage
- Assemble up to 24 hours ahead.
- Store covered and refrigerated.
- Drizzle the dressing just before serving.
- Best served chilled to cool room temperature.
Leftovers: Antipasto skewers keep well refrigerated for up to 2 days. For best texture, store covered and undressed, then add dressing just before serving.
Recipe FAQs
You can assemble them up to 24 hours in advance. Store covered in the refrigerator and drizzle with dressing just before serving.
No - for the best texture and appearance, wait to drizzle the dressing until just before serving. This keeps the mozzarella and tomatoes from becoming watery.
Plan on 2-3 skewers per person for a party with other appetizers, and 4-5 per person if they're part of a light meal.
Yes, as written these skewers are naturally gluten-free. Just double-check your meats and marinated ingredients to be sure.
Did You Make Antipasto Skewers?
If you made these for a party or gathering, tell me about it! Please leave a comment and a ⭐ rating. Thanks for supporting my website.
More Easy Appetizers
Antipasto skewers are a natural addition to any appetizer board and pair beautifully with a mix of creamy, savory dips and spreads for effortless entertaining.
Please Leave a Comment
If you make these antipasto skewers, please tell me about it! Did you make them for a party? I love to hear from you and your comments help other readers too. Thanks for supporting my site.
📖 Recipe
Antipasto Skewers
Equipment
Ingredients
Antipasto skewers
- 4 ounces thin dry salami 24 slices
- 12 small cherry or grape tomatoes
- 12 mini mozzarella balls ciliegene are the perfect size
- 12 green pitted olives castelvestrano are the best
- 12 pitted black olives kalamata
- 6 artichoke hearts water packed or marinated, halved
- ¼ cup Italian dressing bottled or homemade
Homemade Italian dressing (makes ½ cup)
- ⅓ cup extra virgin olive oil
- 1 ½ tqblespoons vinegar white wine, champagne, or apple cider
- ½ tablespoon finely grated Parmesan cheese
- ½ teaspoon Dijon mustard
- ½ teaspoon dried Italian seasoning blend
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- 1 pinch sea salt
- 1 pinch ground black pepper
- 1 pinch sugar or monk fruit honey or agave syrup
- 1 pinch red chili flakes piza pepper
Instructions
Prep ingredients
- Drain enough mozzarella balls for the number you are making (leave the rest stored in the brine). Same for olives and artichoke hearts so the skewers don't become slippery or watery. Wash tomatoes. Quarter artichoke hearts if needed.
Assemble the skewers
- Thread the ingredients onto each pick in this order for balance and visual appeal: Olive > artichoke heart > folded salami > tomato > mozzarella > olive. Add a tear drop pepper at the end or a basil leaf if using (somewhere in the middle, folded). Build them as you prefer.
Arrange on platter and chill
- Cover and refrigerate for up to 24 hours then drizzle or brush with Italian dressing and serve. Chopped parsley adds a nice touch.
For the Italian dressing
- Place all ingredients in a jar and shake well. Refrigerate until using.
Notes
Nutrition
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