Impress your guests effortlessly with these Easy Antipasto Kabobs. These Antipasto skewers are fun, colorful, and the perfect addition to your party spread.
This Antipasto Kabobs recipe is an easy and elegant twist on a classic Italian appetizer. Loaded with an array of colors and flavors it is sure to be a crowd pleaser. Creamy mozzarella balls, bright tomatoes, salty olives, and crispy bread are just a few of the number of ingredients on these kebobs. Grab your favorite Italian ingredients and you can easily make these in your kitchen!
For more Italian recipes you have to check out my Hearty Marinara Sauce, Crostini, and Grilled Panzanella Salad.
Table of Contents
Reasons to Love These Antipasto Skewers
- Easy to serve and eat without utensils, these skewers are ideal for parties.
- These kabobs only takes 15 minutes to prepare, perfect for last-minute gatherings.
- Easy Antipasto Kabobs have less mess compared to other appetizers and simplify post-party cleanup.
Recipe Ingredients
- Salami: Savory and slightly spicy, with a chewy texture that adds flavor to the kabobs.
- Marinated Artichoke Hearts: Tangy and tender, providing a zesty contrast.
- Mini Mozzarella Balls: Mozzarella balls provide a creamy and smooth texture.
See the recipe card for full information on ingredients and quantities.
Variations
- Dip Options: Consider offering a balsamic glaze for a sweet and tangy kick, a garlic aioli for a creamy and savory touch, or drizzle a simple olive oil and balsamic vinegar mixture for a classic Italian taste. You could also include a spicy marinara for a zesty option or a pesto sauce for a rich, herby flavor.
- Tortellini Alternative: If you prefer not to use bread, cooked tortellini would be another delicious swap. Make sure to drain the tortellini and rinse them in cold water. I’d suggest tossing it in a little bit of olive oil or the rustic basil sauce in the recipe below.
- Herbs and Spice Variation: Fresh herbs like rosemary, thyme, and oregano can be threaded onto the skewers or sprinkled over the top. Crushed red pepper flakes can add a hint of heat, while a dash of smoked paprika provides a smoky undertone.
How to make Easy Antipasto Kabobs
Step 1: Layer ingredients on kebabs and refrigerate until needed.
Step 2: To make the sauce, mince basil, and cilantro or process in a small food processor. Mix in salt, pepper, and olive oil until a sauce forms. Using a pastry brush, brush over the mozzarella (and bread or pasta if using).
Step 3: Serve, and enjoy!
Frequently Asked Questions
Absolutely! While salami is a popular choice, you can also use prosciutto, pepperoni, or even grilled chicken strips.
You can use a variety of vegetables such as cucumbers, roasted red peppers, kalamata olives, zucchini, or grilled asparagus. Roasted eggplant and sun-dried tomatoes also make great additions, adding unique flavors and textures to the kabobs.
Storage Info
To STORE Antipasto Skewers leftovers, place them in an airtight container in the fridge. They will stay good for up to 3 days. Freezing is not recommended, as the texture of the vegetables and mozzarella may be affected.
More Delicious Recipes You’ll Love
Easy Antipasto Kabobs Recipe
Ingredients
- 12 cherry tomatoes
- 12 marinated artichoke hearts - halved
- 24 slices salami - folded in half, then in half again
- 1/2 loaf crusty Italian bread - cut into 1-inch cubes, brushed with olive oil and toasted or grilled
- 24 mini mozzarella balls
- 12 1- inch chunks roasted bell peppers
- 12 pitted marinated olives
- 12 wooden 12-inch skewers
Rustic basil sauce:
- 1 c. loosely packed fresh basil leaves
- cilantro*
- 1 clove garlic
- pinch salt and pepper
- 2-3 tablespoons olive oil - more if needed
Instructions
- Layer ingredients on kebabs and refrigerate until needed.
- To make the sauce, mince basil, and cilantro or process in a small food processor. Mix in salt, pepper, and olive oil until a sauce forms. Using a pastry brush, brush over the mozzarella (and bread or pasta if using).
- Serve immediately.
The flavors worked so well together and made a great snack before dinner.