Antipasto Skewers Recipe with Salami, Cheese and Olives

When I entertain, I favor small, handheld bites that look festive but are effortless to prepare. These antipasto skewers fit that bill: they are bite-sized, full of Italian-inspired flavors, and endlessly adaptable. Use cured meats, marinated cheeses, olives, artichokes, and fresh basil to build a balanced bite that’s both colorful and satisfying.

Because they’re so quick to assemble and can be made in advance, these skewers are ideal for last-minute hosting. Arrange them on a platter, drizzle with dressing a few hours before serving, and they’ll be ready when guests arrive.

Why you’ll love this recipe:

• Quick and impressive appetizer that highlights classic Italian flavors.
• Ready in about 15 minutes and can be assembled entirely in advance.
• Fully customizable — swap ingredients to suit dietary preferences or what you have on hand.
• Low carb and gluten-free by default; easy to make vegetarian or vegan with simple swaps.

Recipe ingredients

These mini antipasto skewers use a short list of components that can be adjusted based on preference. Below are the versions used here and suggested swaps to change the flavor profile.

Tip: See the customization section for more ideas to vary these skewers.

• Meat: Salami and prosciutto are classic choices. Substitute pepperoni, sopressata, coppa, or a combination. Cut larger slices into bite-size pieces for easy skewering.
• Mozzarella balls: Mini mozzarella or marinated mozzarella add creaminess. You can swap in cubed cheese or a firmer cheese if preferred.
• Cherry or grape tomatoes: Fresh tomatoes add brightness; sun-dried or slow-roasted tomatoes work well when fresh tomatoes aren’t available.
• Artichoke hearts: Quartered artichokes add tang and texture. Marinated varieties boost flavor.
• Olives: Castelvetrano were used here for their buttery taste, but any pitted olive is suitable.
• Basil: Fresh basil leaves lift the flavors. If basil isn’t available, substitute other fresh herbs or a small drizzle of pesto.
• Dressing: A zesty Italian dressing ties everything together. Balsamic vinaigrette or a favorite store-bought dressing are fine substitutes.

See the recipe card below for the exact quantities used.

How to make this recipe

These antipasto skewers are very straightforward. Gather your chosen ingredients and 4″ wooden skewers or cocktail picks; assembling takes about 15 minutes.

Pro tip: Assemble the skewers up to a day ahead. For best flavor, drizzle the dressing a few hours before serving to allow the ingredients to mingle.

Full instructions are listed in the recipe card below.

1. Thread the chosen ingredients onto each 4″ skewer in any order you like. Aim for a balanced mix of meat, cheese, olive, tomato, artichoke, and a basil leaf.
2. Arrange the skewers on a serving platter and lightly drizzle with Italian dressing. Garnish with extra basil or rosemary sprigs if desired, then serve.

Recipe FAQs

How to customize Italian skewers

These skewers are a great canvas for creativity. Swap ingredients based on seasonality, dietary needs, or what’s in your pantry.

• Swap fresh vegetables such as cucumber or grilled zucchini, or use pantry items like sun-dried tomatoes, roasted red peppers, or pickled vegetables for bold flavor.
• Add cooked cheese tortellini for a more filling option.
• Use marinated artichokes and marinated mozzarella for extra depth.
• Instead of Italian dressing, try a balsamic vinaigrette or a drizzle of basil pesto.
• To make vegetarian skewers, omit cured meats. To make them vegan, omit cheese and focus on marinated vegetables, olives, and herbs.

Recipe notes

• Make ahead: Assemble skewers up to 24 hours ahead and refrigerate. Add dressing a few hours before serving for best flavor.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Experiment with different cheeses, marinated vegetables, and cured meats to create variations that suit your guests.

More easy appetizer recipes you’ll love:

• Caprese salad
• Christmas tree charcuterie board
• Crudités platter
• Heirloom tomato flight
• Hot artichoke dip
• Spicy maple rosemary roasted nuts
• Crispy baked zucchini chips with Greek yogurt ranch