Over Thanksgiving it was my job to bring an appetizer. I knew I wanted something delicious, but also something that would be light! Enter Antipasto skewers. These are delicious, easy to portion out and a hit with everyone big and small.
Ingredients
- 24 mini fresh mozzarella balls
- 24 olives
- 12 slices of salami, cut in half
- 24 small basil leaves
- 2 roasted peppers (or 1 jar), cut into small pieces
- 1 jar artichoke hearts
- ½ pound fresh tortellini, cooked
- Bamboo skewers
Instructions
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.
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.
I also roasted my own peppers, but you can easily pick up a jar to make things simpler.
Line a tray with your finished skewers and refrigerate until serving.
Make them the night or the morning before and keep chilled. (Leftovers will keep for a few days!)
Plan for 2 - 3 per person.
Check the original recipe here!