Antipasto on a stick is a great way to get the classic Italian flavors you love, served in an updated way. An easy no-cook appetizer, you will be ready for any potluck or holiday.
Our mini antipasto skewers are the best!
While an antipasto platter is certainly a welcome dinner or when we're having friends over, these antipasto skewers are even better.
What are antipasto skewers? Simply skewers that we place all of the classic antipasto ingredients on. There is something about food served on a skewer that is ideal for appetizers and makes the presentation super eye appealing. We love them for lunch or as a light no cook dinner too!
If you're following a gluten-free, low-carb, keto, and sugar-free plan, these are great since they are simple to customize. You can use dairy free cheese too.
Who doesn't love apps, especially finger foods? I know you'll love our Caprese skewers with balsamic glaze, ham and pickle roll-ups, and stuffed mushrooms with bacon and cheese too!
Ingredients you'll need
- cherry or grape tomatoes - small, whole tomatoes work best for your skewers
- marinated artichoke hearts - we used artichokes marinated in oil with herbs, but any kind or un-marinated artichoke hearts will work too.
- fresh basil leaves
- salami slices - we used two kinds, summer sausage wedges and thinly slices folded up. For a leaner version, use turkey sausage
- mozzarella balls - herb-marinated or plain
- kalamata olives- any type of olive will work without pits
- optional - balsamic vinegar, olive oil, and pesto
Variations
These are so simple to customize based on what's in your kitchen or simply your personal preferences. Other ideas to add include pepperoncini peppers, green olives, avocado cubes, cheese cubes, roasted red peppers, prosciutto, or pepperoni.
How to make antipasto skewers
Literally a 5 minute recipe, just open the jars and start threading!
- Prep ingredients: Lay out all ingredients on a work surface. Drain the mozzarella balls and artichoke hearts. Chop the basil leaves into 4 pieces each for a total of 12 pieces. Cut large skewers down to about 6" long.
- Assemble: Thread the ingredients onto a long wooden skewer, placing one of each antipasto item on the stick. We recommend placing sturdy items like tomatoes and olives at the end so they'll help anchor all of the ingredients and keep them from sliding off.
- Optional glaze: You can also drizzle them with balsamic vinegar and olive oil before serving, or pesto sauce.
Our recipe makes 12 antipasto skewers but it's easy to make as many as you want. If you are making these ahead of time, store them in the fridge, they're best served cold. Enjoy!
Serving ideas
- Fresh bread or crackers
- Healthy Tzatziki Sauce
- Sheet Pan Roasted Vegetables
- Arugula Burrata Salad with Peaches
- Cheese Board: A selection of cheeses with a variety of tastes and textures
- Tomato Caprese with Fresh Burrata
Storage and leftovers
Store: Store any leftovers in the fridge for up to 1-2 days. After that, the basil will start to wilt/brown but other ingredients will last for up to 4-5 days in the fridge.
Freeze: We don’t recommend freezing these since the basil will wilt and turn brown, and the cheese will turn grainy.
Recipe notes
- Be sure to have tomatoes and olives as your end pieces to keep all of your ingredients stay on the skewer.
- Adjust the size of the skewers! Use the full length 12" wooden skewers, cut them in half as we did in the recipe, or make mini ones using toothpicks.
- Make mini antipasto sticks with toothpicks at Christmas and form them into a circular wreath shape on a round plate.
- These also make for a great lunch item that is easy to meal prep in advance.
Yes. This recipe contains just 2 net carbs per skewer. However, be sure to check labels and buy ingredients without added sugar. Antipasto on a stick is a great low-carb option for snacks and lunches.
More healthy appetizers
- Caprese skewers with balsamic glaze
- Ham and pickle roll-ups
- Stuffed mushrooms with bacon and cheese
- Boursin stuffed sweet mini peppers
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Recipe
Antipasto Kebabs
Ingredients
- 12 cherry or grape tomatoes
- 12 oz jar marinated artichoke hearts
- 4 fresh basil leaves
- ¼ lb salami slices - we used two kinds summer sausage wedges and thinly slices folded up
- 8 oz mozzarella balls - herb marinated or plain
- 12 kalamata olives
Instructions
- Thread the ingredients onto a long wooden skewer, placing one of each antipasto item on the stick. We used long wood skewers and cut them in half with kitchen scissors or a sharp knife to make sticks about 6" long.
- Make sure to have items such as the tomatoes and the olives on the end to help the other antipasto ingredients stay on the stick.
- The recipe makes 12 antipasto skewers but it's easy to make as many as you want.
As an optional step, drizzle with balsamic vinegar and olive oil before serving, or pesto sauce.
Jen says
I made these for a work potluck. I looked through many recipes online and appreciated this one most because it gave a variety of ingredient choices and ideas such as cutting long skewers in half which had not occurred to me I could do, and that it's ok not to marinate the mozzarella balls. they look nice and so far my husband thought they were tasty!