Antipasto Skewers

/// January 25th, 2016

Antipasto skewers = easiest appetizer EVER.

Antipasto skewers = easiest appetizer EVER.

Hello! Currently I’m sitting on the train, zipping my way towards Manhattan, and dreaming about the bagel I’m going to devour when I get there. After binge watching the first two seasons of Mozart in the jungle (anyone else loving that show?!), I’m eager to stretch my legs, explore the snowy city streets, and eat as much as possible. I guess that last part was a given, huh?

Antipasto skewers = easiest appetizer EVER.

Alright, down to business! Today I’m sharing with you one of my favorite “hardly a recipe” recipes. If you’re entertaining for the Superbowl (or any event, really), these skewers are here to help! They’re insanely easy to assemble, and can be made up to 4 hours in advance.

Antipasto skewers = easiest appetizer EVER.

Let’s talk about adaptions!

These skewers are very adaptable. If you don’t love mozzarella cheese, you can sub in cubed cheddar, pepper jack, or, well, you get the point! Not fan of olives? Leave them out. Don’t like basil? Use baby greens instead. The options are endless. If you’re serving a large crowd, feel free to double this recipe. Feeding a smaller crowd? Halve the recipe!

So many flavors and textures on one stick… It’s no wonder people devour these babies!!!

Antipasto skewers = easiest appetizer EVER.

P.S. good luck not eating them ALL before your guests show up. ← It takes serious will power!

If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! Seeing your kitchen creations makes my day. ♥

Antipasto Skewers

Rating: 51

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 20 skewers

Serving Size: 1-2 skewers

Easy and amazing antipasto skewers! The perfect party appetizer.

Ingredients

  • 20 long wooden skewers
  • (1) 9 ounce package cheese tortellini
  • 1/2 cup zesty Italian salad dressing
  • 1/2 teaspoon tabasco sauce (optional, but it adds a nice kick)
  • 40 olives (I used Kalamata but any kind you enjoy will work)
  • 40 grape tomatoes
  • 40 thin slices Genoa salami
  • 20 baby mozzarella balls
  • 40 pieces basil, torn
  • 20 pieces chopped artichoke hearts

Instructions

  1. Cook tortellini according to package directions; drain and quickly rinse in cold water. In a large resealable plastic bag, combine the tortellini with salad dressing and hot sauce, seal the bag, and turn it around a few times to coat; refrigerate for at least 15 minutes and up to 4 hours.
  2. When ready to assemble, drain and discard any remaining marinade.
  3. For each skewer, I threaded an olive, tomato, basil, tortellini, basil, folded salami slice, mozzarella ball, tortellini, basil, folded salami piece, artichoke heart, tomato, olive. You can switch up the arrangement if you like, but I find this order is visually appealing and delicious.

Notes

Double recipe as needed. Recipe may also be cut in half.

http://bakerbynature.com/antipasto-skewers/



6 thoughts on “Antipasto Skewers

  1. Lindsay Erhart

    What do you think would be a good wine to pair with the antipasto skewers? Do you have an idea? I am going to a wine pairing party this weekend and this looks like on awesome appetizer!!!

    Reply
  2. Dina

    I plan on making these for a lunch on friday. In the photo the tortelini don’t appear to have been marinated. They don’t really looked cooked either. Do you always marinate them? I feel like they would get mushy? I just want to make sure they turn out as great as yours! Thanks!

    Reply
  3. Fran Phillips

    I have never worked / cooked artichoke hearts. Is it raw on the skewers or softened somehow before adding to skewer?

    Reply

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