Ingredients
- Cherry tomatoes: 1 pint
- Fresh mozzarella balls (small, ciliegine size): 8 ounces
- Marinated artichoke hearts: 6 ounces, drained
- Salami, sliced: 4 ounces, cut into bite-sized pieces
- Fresh basil leaves: 1/4 cup
- Kalamata olives, pitted: 1/2 cup
- Balsamic glaze: 2 tablespoons
- Wooden skewers: 20
Instructions
- Step 1: Prepare all ingredients. Halve or quarter the cherry tomatoes, depending on size. If mozzarella balls are very small, leave them whole. If larger, halve them. Cut salami slices into quarters. Drain artichoke hearts well.
- Step 2: Begin assembling the skewers. Thread ingredients onto the skewers in the following order (or create your own pattern): tomato, mozzarella ball, salami, artichoke heart, olive, basil leaf. Repeat this pattern, adding 3-4 ingredients per skewer, depending on the skewer length.
- Step 3: Continue assembling skewers until all ingredients are used.
- Step 4: Arrange the finished antipasto skewers on a serving platter.
- Step 5: Drizzle the skewers generously with balsamic glaze just before serving. This adds a touch of sweetness and visual appeal.
Notes
- For best flavor and appearance, assemble the skewers no more than a few hours before serving.
- Reheating isn't recommended, as the fresh ingredients are best enjoyed at room temperature.
- Serve these skewers with crusty bread and a glass of chilled Italian white wine for a complete antipasto platter.
- Thread a second basil leaf folded in half near the handle end of the skewer to prevent slippage and add a pop of fragrant green.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American