Antipasto Skewers
Recipe type: Appetizer
Prep time: 
Total time: 
Serves: 24
  • 24 mini fresh mozzarella balls
  • 24 olives
  • 12 slices of salami, cut in half
  • 24 small basil leaves
  • 2 roasted peppers (or 1 jar)
  • 1 jar artichoke hearts
  • ½ pound fresh tortellini, cooked
  • Bamboo skewers
  1. Using 3″ bamboo skewers or similar, layer your ingredients starting with the mozzarella balls, then the roasted peppers (I used a mix of red, yellow and orange), tortellini, basil, artichoke heart, salami and olives.
  2. I opted to pick up mozzarella and olives that were already marinated and seasoned, but I would suggest tossing yours in a bit of olive oil with a pinch of Italian seasoning if you can’t find those that are already pre-seasoned.
  3. I also roasted my own peppers, but you can easily pick up a jar to make things simpler.
  4. Line a tray with your finished skewers and refrigerate until serving.
  5. Make them the night or the morning before and keep chilled. (Leftovers will keep for a few days!)
  6. Plan for 2 - 3 per person.
Recipe by The Sweetest Occasion at