15 Antipasto skewers recipes – easy appetizers and party food ideas

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

Ingredients:

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

Instructions:

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

Ingredients:

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

Kale pesto:

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

kosher salt

Instructions:

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

Ingredients:

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

Salt

Pepper

Directions:

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

Ingredients:

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

Instructions:

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

Ingredients:

1 cup bocconcini

1 cup cherry tomatoes

1/2 cucumber

1 cup baby spinach

1 cup lettuce

12 stripes prosciutto

2 cups farfalle

1 red bell pepper

½ cup pesto

Instructions:

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

Ingredients:

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

Pesto:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

8 ounces Italian style sausage

8 large basil leaves

12 pitted calamata olives, halved

24 grape tomatoes

Directions:

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

Ingredients:

8 Prosciutto slices

16 Small mozzarella balls

16 Sun dried tomatoes, in oil

16 Basil leaves

Instructions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Instructions:

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

Ingredients:

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

Instructions:

Slide one of each ingredient onto the skewer.

Keep in the refrigerator until ready to serve.

 

Cheddar, pepperoncini and artichoke skewers

 

Ingredients:

fresh mozzarella balls, marinated

cheddar or smoked Gouda cheese, cut in cubes

fresh basil leaves

pitted olives

pepperoncini

pickled onions

sliced dill pickles or gherkins

cherry tomatoes

marinated artichoke hearts

mix of Italian cured meats – salami, pepperoni, and prosciutto

pomegranate molasses or balsamic glaze

Instructions:

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.

 

Vegan skewers

Ingredients:

24 olives

24 marinated mushrooms

12 cherry or grape tomatoes

3 ounces vegan cheese

Instructions:

On each skewer, layer the desired ingredients.

Serve immediately and enjoy!

 

Vegan Mozzarella Antipasto skewers

Ingredients:

8 slices vegan deli slices

½ wheel vegan mozzarella cheese rolled into bite sized balls

16 marinated artichoke hearts

16 pepperoncini

16 pitted olives

16 cherry tomatoes

16 leaves of basil

Instructions:

Skewer all of the antipasto ingredients.

Arrange skewers on a serving platter, drizzle with balsamic reduction and serve!