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Antipasto Skewers

Layered with flavor, this easy make-ahead appetizer is perfect for parties and picnics. It’s a cheese board at your fingertips!

by Betsy Carter and Amanda Berrill featured in Picnic Staples

10 minutes

10 minutes

Ingredients

for 20 skewers

  • 20 slices sopressata
  • 20 green olives, pitted, drained
  • 10 slices prosciutto, cut in half crosswise
  • 1 jar roasted red pepper, drained and sliced into 1/2 in (1 1/4 cm) strips
  • 20 slices salami, italian
  • 20 fresh basil leaves
  • 8 oz
    provolone cheese, cut into 3/4 in ( 2 cm) cubes (225 g)
  • 1 tablespoon
    aged balsamic vinegar, for drizzling
  • 1 teaspoon
    flaky sea salt, for sprinkling

Special Equipment

  • 20 wooden skewers, 4-6 in (10-15 cm)
    Calories 62
    Fat 5g
    Carbs 0g
    Fiber 0g
    Sugar 0g
    Protein 3g

Estimated values based on one serving size.

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Preparation

  1. 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.
  2. When ready to serve, lightly drizzle balsamic vinegar over the skewers, avoiding the base. Sprinkle with flaky salt.
  3. Enjoy!
 

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