Best Antipasto Skewers Recipes

ANTIPASTO SKEWERS

Steps:

• On 12 wooden 6-in. skewers, alternately thread tomatoes, mozzarella, folded salami slices and olives. Refrigerate until serving. If desired, drizzle skewers with vinaigrette to serve.

ANTIPASTO SKEWERS

Steps:

• Mix garlic, olive oil, parsley, salt, and pepper together in a medium bowl. Toss in mushrooms, and allow to marinate for 20 minutes.
• Thread one piece each, bread, mushroom, and havarti onto cocktail toothpicks or small skewers. Arrange on a platter, drizzle with remaining marinade, and serve.

ANTIPASTO SKEWERS

Steps:

• Onto each of 16 4-inch skewers, thread 1 piece giardiniera, 1 olive, 1 bocconcino, and 1 piece prosciutto.

ANTIPASTO SAUSAGE SKEWERS

Steps:

• Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes.
• Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and sausage, arranging them on the skewer so that it can stand up on the sausage end. Repeat with the remaining ingredients to make about two-dozen skewers.

PARTY ANTIPASTO SKEWERS

Steps:

• These are rough estimates on the amount of ingredients, because you can make as many skewers as you want, and you can skewer them any way you want, and lastly, you can use any combination of ingredients you want.
• Skewered -- There is no right or wrong to this. And you can use 3", 6", or 8" skewers. So just add what you want. I like to add 1-2 of each for the bigger skewers and maybe just 1 of each on the smaller ones. I just used the inexpensive wooden skewers found right in the grocery store.
• I might put a artichoke heart, olive, ravioli, then a tomato, salami, another ravioli, olive, salami and artichoke. But you get the idea. Just have fun with them.
• Marinade -- Mix the bottled dressing, garlic and capers and pour over the skewers in a glass (non reactive pan) 13x9" pan. Make sure you roll them around so they are covered well. Cover with saran wrap and marinate 2-24 hours.
• Note, depending on how many skewers you make you make need to make additional marinade.
• Finish -- Remove from the marinade and grate some fresh parmesan over the skewers and garnish with a little fresh chopped basil.

BALSAMIC-GLAZED ANTIPASTO SKEWERS WITH BOCCONCINI

Steps:

• To prepare glaze, whisk all the glaze ingredients except the salt, pepper and oil together in a bowl. Gradually whisk the oil into the glaze until it emulsifies, then season with salt & pepper.
• To prepare skewers place cut up vegetables and bocconcini in marinade and let sit for 30 minutes.
• Alternate vegetables on skewers and grill for 10 minutes or until vegetables are tender, basting with marinade.
• Remove skewers from grill and place 2 mozzarella balls on each skewer and serve.

ANTIPASTO SKEWERS RECIPE BY TASTY

Steps:

• Fold a slice of sopressata into quarters, and then gently thread onto a skewer, leaving about ½-¾ (1 ¼ cm - 2 cm) inch of space from the bottom. Without packing too tightly, add a green olive, a piece of prosciutto folded into quarters, a piece of roasted red pepper folded in half, a piece of Italian dry salami folded into quarters, a basil leaf folded in half, and a cube of provolone cheese. Repeat with the remaining ingredients and skewers.
• When ready to serve, lightly drizzle balsamic vinegar over the skewers, avoiding the base. Sprinkle with flaky salt.
• Enjoy!

HEALTHY ANTIPASTO SAUSAGE SKEWERS

Steps:

• Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes. Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and sausage, arranging them on the skewer so that it can stand up on the sausage end. Repeat with the remaining ingredients to make about two-dozen skewers

ANTIPASTO SAUSAGE SKEWERS

Steps:

• Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook turning 2 or 3 times, until warmed through and browned, about 8 minutes. Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of Piquillo pepper, sun-dried cherry tomato, artichoke and sausage, arranging them on the skewer so it can stand up on the sausage end. Repeat with the remaining ingredients to make approximately 2 dozen skewers.

ANTIPASTO SKEWERS

Steps:

• Prepare a grill for medium-high heat. Push 1 lemon piece to the bottom of a skewer. Lay 2 slices of salami on top of each other, fold in half, then push onto the skewer snugly against the lemon. Wrap a basil leaf around a piece of the cheese, and push them onto the skewer, catching both sides of the leaf if possible. Fold a red pepper strip in half, and add it to the skewer, followed by an artichoke piece and an olive. Repeat from salami to olive twice on the skewer, and top with a lemon piece. Repeat with the remaining skewers. Transfer to a rimmed baking sheet.
• Lightly oil the grill grates. Brush the skewered food with the marinade from the artichoke. Lightly drizzle the bread with oil, and season with salt and black pepper. Grill the bread on both sides until browned and crisp, about 3 minutes total; transfer to a serving tray.
• Grill the skewers until grill marks appear and the edges of the artichoke pieces are beginning to brown, about 1 minute per side. If the cheese sticks to the grill, use a metal spatula to loosen. Serve the skewers with the grilled bread, and squeeze with lemon before serving.

MEDITERRANEAN ANTIPASTO SKEWERS

Steps:

• Thread ingredients onto 9 skewers.

ANTIPASTO SKEWERS

Steps:

• 1. Drain olives and mozzarella balls.
• 2. Onto your skewers, place: 1 black olive 1 grape tomato 1 slice salame 1 mozzarella ball 1 green olive Fold salame slices in half and then half again to form a pie wedge shape. When arranging on the platter, place the "open" edge of the salame up - to create visual appeal.
• 3. Repeat and place onto a platter.

ANTIPASTO SKEWERS...EASY AND PERFECT FOR PICNICS!

Steps:

• Mix dressing ingredients together and mix in a small bowl or jar.
• Cook tortellini as directed, drain and cool.
• Thread skewers with alternating ingredients, or as you prefer.
• Place the skewers in a large Tupperware container and pour the dressing over them and let them marinade overnight or at least for several hours, shaking them up often.
• If desired, drizzle a little vinegar before serving depending upon how much dressing was absorbed.