Easy Antipasto Skewers

Lay out all your ingredients in small bowls or on a large cutting board. Drain the marinated artichoke hearts and olives, patting them dry with paper towels to prevent excess moisture on your skewers.

Fold each salami slice in half, then in half again to create a quartered piece that will thread easily onto the skewer. This creates a nice “ruffle” effect that looks professional and elegant.

Begin each skewer with a basil leaf (fold it gently so it doesn’t tear). This creates a nice base. Then add your first ingredient – I typically start with a mozzarella ball.

Thread ingredients in your preferred order. A classic combination is: basil, mozzarella, folded salami, tomato, artichoke heart, olive, and repeat. If using tortellini, add it in the middle of the skewer. Leave about 1 inch at the bottom for holding.

Try to alternate colors and textures for visual appeal. Don’t pack ingredients too tightly – leave a little space between each item so they’re easy to bite.

Repeat the threading process until all 12 skewers are assembled. Try to make them relatively uniform in size and ingredient distribution.

Arrange completed skewers on a serving platter. Drizzle with Italian dressing or brush lightly with marinade. Sprinkle with freshly cracked black pepper.

You can serve immediately or cover with plastic wrap and refrigerate for up to 4 hours before serving. Let them sit at room temperature for 10 minutes before serving for best flavor.

Just before serving, you can drizzle with balsamic glaze for extra elegance and a sweet-tangy finish.

Arrange skewers on a large platter, garnish with extra fresh basil leaves or a small bowl of Italian dressing for dipping, and watch them disappear!