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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!

Tasty Team
96% would make again

10 minutes

Antipasto Skewers

10 minutes


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 (225 g), cut into 3/4 in ( 2 cm) cubes
  • 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)

Nutrition Info

  • Calories 31
  • Fat 2g
  • Carbs 1g
  • Fiber 0g
  • Sugar 1g
  • Protein 1g

Estimated values based on one serving size.


  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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Antipasto Skewers