Antipasto Skewers

Monica H


Usually anything antipasto can get expensive, especially when looking for luxurious cured meats and exotic cheeses and olives. This is a great way to serve anti-pasto affordably, using economical ingredients easily found in most grocery stores. Great to bring to a potluck.
Best part - throw leftover ingredients into a bowl and eat it yourself as an antipasto salad :)


☆☆☆☆☆ 0 votes

30 Min
No-Cook or Other


  • 1 jar(s)
    olives, pitted (10 ounces)
  • 2 pt
    grape tomatoes
  • 16 oz
    mozzarella cheese, cubed
  • 1
    link of smoked sausage (i used smoked polish sausage)
  • 20 oz
    sliced pepperoni
  • 10 oz
  • 2 Tbsp
    olive oil
  • 20
    skewers (i used bamboo)

How to Make Antipasto Skewers


  1. Prior to skewering, prepare ingredients on plate and / or in bowls, so it is easy to work with. This includes slicing and removing skin from sausage, cubing cheese and tearing up basil leaves.
  2. Dab paper towel in olive oil and rub up and down your skewer. This makes it easier to slide on the ingredients (especially if you are using wooden skewers). Be patient when skewering cheese so it won't rip off skewer.
  3. Layer on your ingredients, alternating colors and flavors. After each ingredient is put on skewer, wipe skewer with paper towel so there is no gunk build-up between ingredients.

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About Antipasto Skewers

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