Antipasto Skewers with Salami and Mozzarella
Ingredients
- 20 slices salami (folded in halves or quarters)
- 20 small mozzarella balls (bocconcini)
- 20 cherry tomatoes
- 10 pitted green or black olives
- 10 marinated artichoke hearts (optional)
- 1/2 cup roasted red pepper strips (optional)
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic glaze (optional, for drizzle)
- 1 tbsp fresh basil leaves or chopped parsley
- Salt and freshly ground black pepper, to taste
- 10 small bamboo or metal skewers (6–8 inches long)
Instructions
- Prepare Ingredients: Drain mozzarella balls and artichoke hearts, if using, and pat them dry to prevent excess moisture. Wash cherry tomatoes and basil leaves thoroughly.
- Arrange the Skewers: Start threading ingredients onto the skewers. A classic pattern might be: cherry tomato → basil leaf → salami (folded) → mozzarella ball → olive → artichoke heart.
- Repeat: Continue assembling all skewers with the same pattern or mix it up for variety.
- Season and Drizzle: Arrange skewers on a serving platter, drizzle with olive oil, and lightly season with salt and pepper.
- Chill Before Serving: Refrigerate for 10–15 minutes to let the flavors blend.
- Finish and Serve: Just before serving, drizzle lightly with balsamic glaze for a gourmet touch.