Antipasto Skewers

Drain the marinated artichokes and olives to remove excess oil or brine.

Slice roasted red peppers into small, manageable pieces—these add sweetness and a vibrant color to your skewers.

Fold the salami slices into quarters for a neat, layered look.

Rinse and pat dry the basil leaves to ensure they don’t wilt when placed on the skewers.

If you’re using tortellini, make sure it’s cooked, cooled, and ready to go.

Lay out all the ingredients in bowls or on a large platter. This assembly-line setup makes the process smoother and faster, especially when you’re making a large batch.

Start with a cherry tomato as the base. This will act as a colorful, juicy starting point for your skewer.

Add a mozzarella ball next. The soft, mild flavor of the mozzarella balances out the tanginess of the olives and the richness of the salami.

Fold a slice of salami into quarters and thread it onto the skewer. The salami adds a savory, salty bite.

Add an artichoke heart, followed by an olive. The artichoke provides earthiness, while the olive gives a briny punch.

Add a basil leaf for fresh, herbaceous flavor and a pop of green.

Thread a piece of roasted red pepper for some smoky sweetness.

Repeat until all skewers are assembled, alternating ingredients to ensure a nice balance of flavors and colors.

Arrange the skewers on a platter, fanning them out like rays for a stunning display. You can also stand the skewers upright in a jar or vase for a visually striking centerpiece.

Optional: Drizzle with olive oil and sprinkle with Italian seasoning or freshly cracked black pepper for extra flair.

Serve immediately or refrigerate for up to 4 hours. If refrigerating, cover tightly with plastic wrap to keep them fresh and prevent the basil leaves from wilting.