What are antipasti? In general, these are snacks or appetizers. The word means “before the pasta”, that is, before the main course, which for Italians is pasta. Spicy, fragrant, colorful, diverse and at the same time very simple, antipasti come in a wide variety and are a great party food. We have selected some easy and delicious antipasto skewers recipes which will be of help when you plan a party or simply a family gathering.
Antipasti is usually not just meat or cheese cuts decorated with vegetables. The purpose of such dishes is to tease the appetite with aroma, appearance and of course taste. Antipasti are usually served on a large platter, and in addition to these appetizers several kinds of fresh bread, olive oil and balsamic vinegar are offered. Tomatoes with mozzarella cheese decorated with fresh basil leaves are very popular. Meats, smoked sausage, Parma ham, prosciutto, salami, different type of cheese, vegetables – all these products fall into the antipasti category.
Antipasto skewers recipes – Caprese salad party food
24 red cherry tomatoes
12 yellow cherry tomatoes
24 bocconcini (bite sized fresh mozzarella balls)
36 small fresh basil leaves
1 ½ tablespoons olive oil
1 teaspoon Italian seasoning
1 1 /2 tablespoons balsamic glaze
salt and pepper to taste
Thread the tomatoes, basil and mozzarella onto the skewers.
In a small bowl, mix together the olive oil, Italian seasoning and salt and pepper to taste.
Arrange the skewers on a plate, platter or wooden board and drizzle with the olive oil mixture.
Top with the balsamic glaze and serve.
Antipasto skewers recipes and party appetizers ideas
2 cups toasted cubed bread
2 tablespoons olive oil
1 cup mixed olives, pitted
1 cup cherry tomatoes
1 cup marinated artichokes, quartered
1 cup melon balls
1 roasted red pepper, cut into bite size pieces
6-8 ounces thinly sliced prosciutto and salami
1 cup mozzarella balls
1 cup fresh basil
1 cup roughly chopped kale
1 cup fresh basil
2 tablespoons toasted pine nuts
1/3 cup grated parmesan cheese
¼ cup olive oil
2 tablespoons red wine vinegar
Preheat the oven to 375 degrees F (190C). Arrange the bread cubes in a single layer on a baking sheet and drizzle with olive oil. Season with salt and pepper and bake 8-10 minutes or until golden. Set aside until cool.
In a blender combine all kale pesto ingredients and pulse until smooth. Taste and season to taste.
Thread a bread cube, olive, tomato, artichoke, melon, red pepper, prosciutto, mozzarella, and basil on long skewers.
Arrange on a serving plate and serve drizzled with the kale pesto.
Antipasto skewers recipes – Tortellini with pesto yogurt sauce
24 cheese tortellini, plus extra for testing doneness
24 small balls fresh mozzarella
24 large basil leaves
24 thin slices salami
24 olives or cherry tomatoes
1/2 cup yogurt or sour cream
1/4 cup pesto sauce
Cook tortellini according to package directions and drain.
In a small bowl, combine yogurt or sour cream and pesto. Add salt and pepper to taste and set aside.
Arrange a mozzarella ball, basil leaf, salami slice and olive or cherry tomato on a skewer. Repeat with remaining ingredients.
Arrange skewers on a serving plate with pesto mixture alongside and serve.
Colorful 5 minutes antipasto skewers recipe
3 oz. (85 g) pitted black olives
3 oz. (85 g) pitted green olives
7.5 oz. (210 g) marinated artichoke heart quarters
10 oz. (280 g) cherry and grape tomatoes
3 oz. (85 g) prosciutto
12 oz. (340 g g) small marinated mozzarella balls
basil, pepper and olive oil to garnish
Cut each piece of prosciutto into strips and fold into bite-size.
Thread tomato, artichoke, cheese, prosciutto and olive on each skewer.
Serve on a platter.
Delicious appetizer ideas – Farfalle and spinach skewers
1 cup bocconcini
1 cup cherry tomatoes
1 cup baby spinach
1 cup lettuce
12 stripes prosciutto
2 cups farfalle
1 red bell pepper
½ cup pesto
Cook pasta according to package directions and drain.
Wash cucumber and cut into cubes. Remove the seed and cut bell pepper. Wash and dry baby spinach and lettuce.
Thread each one of the ingredients.
Arrange on a platter and serve with pesto on the side.
Roasted Chorizo Skewers Recipe
2 chorizo sausages, thickly sliced
200 g haloumi cheese, cut into 2cm cubes
280g marinated artichoke hearts, drained, halved
1 large red onion, cut into thin wedges
2 eggplants, cut in to 2cm pieces
Cooking oil spray
12 bamboo skewers
1 1/2 cups firmly packed basil leaves
1 clove garlic, chopped
2 Tbsp fresh Parmesan, grated
1 Tbsp pine nuts, toasted
1/4 cup olive oil
1 Tbsp lemon juice
Thread a piece of chorizo, haloumi, artichoke, onion and eggplant on to each skewer. Spray skewers with cooking oil.
Preheat a barbecue to moderate heat. Cook skewers, turning every few minutes, for 5-7 minutes or until browned.
In a food processor blend basil, garlic, Parmesan and pine nuts until finely chopped. Add olive oil and lemon juice and process until pesto is smooth.
Serve antipasto skewers with pesto drizzled over the top.
Christmas Wreath Skewers
30 baby mozzarella balls
30 basil leaves
10–15 cherry tomatoes
30 slices salami
10 whole artichoke hearts, halved
20 large green olives, pitted
30 large black olive or large kalamata olives
10 cherry peppers, halved
fresh rosemary sprigs for garnish
Add mozzarella ball, basil leaf and salami to each skewer. Add the rest of the ingredients as you like.
Arrange the skewers in a round serving platter in the shape of a wreath. Add fresh rosemary to give it a festive look.
Store in refrigerator until ready to serve.
Antipasto Sausage Skewers
8 ounces Italian style sausage
8 large basil leaves
12 pitted calamata olives, halved
24 grape tomatoes
Cook the sausage according to the directions on the package and cut it into 1-inch rounds.
Cut the basil leaves lengthwise into thirds.
Thread an olive half, add 1 strip of basil, 1 grape tomato and a round of sausage on the skewer.
Arrange the skewers standing up on the sausage end.
Quick and easy sun dried tomatoes skewers
8 Prosciutto slices
16 Small mozzarella balls
16 Sun dried tomatoes, in oil
16 Basil leaves
Cut prosciutto slices in half.
Fold up prosciutto and place one sun dried tomato, one basil leaf, and one mozzarella ball on top of it.
Skewer with a toothpick.
Cheese Tortellini Skewers
1 package (12 oz/340g) Cheese tortellini
1 cup cherry tomatoes
1 cup fresh mozzarella balls
4 oz (120g) salami, thinly sliced
¼ cup fresh basil leaves
Balsamic glaze for drizzling
Bring a large pot of water to a boil and cook tortellini according to the package instructions.
Drain pasta and set aside until it comes to room temperature.
Thread tortellini, tomatoes, mozzarella, basil and salami on each skewer
Arrange on a platter.
Drizzle with the balsamic glaze just before serving.
Quick and easy antipasto skewers recipes
12 kalamata olives
12 small balls of fresh mozzarella
12 slices of thick cut salami
12 pimento stuffed green olives
6 whole jarred cherry peppers, halved
12 small pepperoncini peppers
Thread one of each ingredient onto a skewer.
Serve immediately or store covered in the fridge for up to 1 day.
Pepperoncini and artichoke skewers
8 golden pepperocini
8 artichoke hearts
8 black olives
8 marinated cherry tomatoes
8 marinated fresh mozzarella balls
8 cheddar cheese chunks
8 pickled mushrooms
8 slices of genoa salami
8 slices of prosciutto
8 slices of sopressata
Slide one of each ingredient onto the skewer.
Keep in the refrigerator until ready to serve.
Cheddar, pepperoncini and artichoke skewers
fresh mozzarella balls, marinated
cheddar or smoked Gouda cheese, cut in cubes
fresh basil leaves
sliced dill pickles or gherkins
marinated artichoke hearts
mix of Italian cured meats – salami, pepperoni, and prosciutto
pomegranate molasses or balsamic glaze
Fold the basil leaves in half, and then in half again if they are large.
Fold sliced round meats like salami the same way as the basil. Cut prosciutto and fold it until it becomes a bite sized package.
Cut artichokes in half or in quarters. Slice larger marinated peppers in half..
Start threading the ingredients onto skewers. Begin with something dry like a cherry tomato. You can make all the skewers alike, or thread them randomly
Arrange on a tray, cover and refrigerate until ready to serve.
Drizzle with pomegranate molasses or balsamic glaze before serving.
24 marinated mushrooms
12 cherry or grape tomatoes
3 ounces vegan cheese
On each skewer, layer the desired ingredients.
Serve immediately and enjoy!
Vegan Mozzarella Antipasto skewers
8 slices vegan deli slices
½ wheel vegan mozzarella cheese rolled into bite sized balls
16 marinated artichoke hearts
16 pitted olives
16 cherry tomatoes
16 leaves of basil
Skewer all of the antipasto ingredients.
Arrange skewers on a serving platter, drizzle with balsamic reduction and serve!