Antipasto Skewers
Antipasto skewers are the easiest Italian appetizers EVER. Assembled on a wooden skewers, these antipasto kabobs feature cherry tomatoes, cheese tortellini, cured meats, and mozzarella balls. Drizzle a homemade Italian dressing on top to create the ultimate skewer recipe!
Ingredients
- 20 long wooden skewers
- 1 16 ounce package cheese tortellini
- 40 large olives Castelvetranos or kalamata
- 40 plump cherry tomatoes
- 40 thin slices Genoa salami
- 40 thin slices prosciutto
- 20 baby mozzarella balls
- 20 cubes sharp provolone cheese
- 40 pieces basil, torn
- 20 pieces chopped artichoke hearts
- 2 roasted red peppers seeds removed, chopped into small pieces
For the Dressing:
- 1/2 cup (113ml) olive oil
- 3 Tablespoons (42ml) freshly squeezed lemon juice
- 1/2 cup loosely packed fresh basil
- 2 Tablespoons (28ml) red wine vinegar
- 1 Tablespoon (18ml) honey
- 2 cloves fresh garlic mined
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook tortellini according to package directions; drain and quickly rinse in cold water. Toss in dressing, as directed below.
- Assemble the skewers by threading the tortellini, olives, tomatoes, meats, cheeses, peppers, basil, and artichokes onto the skewers. You can have fun here and make them all the same, or mix and match to your hearts delight! Arrange the skewers on a large serving platter and drizzle with a little more of the vinaigrette, if desired.
For the Dressing:
- Combine all ingredients in a blender or food processor. Taste and adjust seasonings as needed.
- In a large bowl, combine the tortellini and mini mozzarella balls with a 1/3 cup of the dressing. Refrigerate for at least 15 minutes and up to 4 hours. Use as directed above.
Notes
Double recipe as needed. Recipe may also be cut in half.
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