Turning traditional antipasto into a combination of meat, cheese, and vegetables stacked together on a skewer is not only delicious but also endlessly customizable based on your individual tastes and dietary preferences! These are fabulous appetizers for parties and get-togethers.
Antipasto
Antipasto is the traditional Italian first course of every meal. It consists of delicious little bite-sized tidbits arranged on a platter ( very much like a charcuterie board; in fact, it’s probably the original charcuterie board concept). You snack on the little bites before your main meal.
Antipasto usually consists of a platter of cured meats, olives, marinated mushrooms, artichoke hearts, sliced or cheese cubes, and pickled vegetables.
Tips for Assembling the Skewers
- When threading each item onto your skewer, think about how it will pair with the piece next to it in terms of color and flavor.
- Try to avoid placing two robust flavors next to each other or two very mild flavors. Since you usually eat them off the skewer in order, mix up the flavors in the eating order!
- Aim to have alternating colors on your skewers. This will look much more appealing than having all of the red items at one end and all of the cream and white items at the other!
Try a Homemade Dressing
Make sure you make your very own Italian Dressing for this recipe to really give it that extra spark of flavor! You can also try a simple herb vinaigrette as a marinade as well.
Switch the Tortellini Flavors
Your antipasto skewers will be delicious with almost any flavor of tortellini. You could even use different types of tortellini to create various skewer options for your guests.
For example, why not try mushroom tortellini for your vegetarian skewers to intensify their umami flavor? You could also use seafood skewers to introduce a whole new flavor.
Make These Ahead of Time
These antipasto skewers can be made the day before. Prepare the skewers according to the instructions in the recipe card. Then, arrange the skewers on the serving platter, cover them with plastic wrap, and place them in the refrigerator. Remove the plastic covering and serve when needed.
Ways To Make Vegetarian Antipasto Skewers
1. Vegan Pepperoni & Salami
The easiest way to make your antipasto skewers suitable for vegetarians is to replace the salami and pepperoni with a vegan alternative. Most supermarkets these days offer a wide range of meat-free options, so it should be easy to find either a vegan pepperoni or salami.
2. Fried Mushrooms
Rather than using a vegan meat alternative, you could replace the two types of meat on your skewers with roasted mushrooms or fried mushrooms. Mushrooms are a popular option for vegans as they have a meaty texture and taste.
Once the mushrooms are cooked, you can set them aside with the rest of the skewer ingredients ready for assembly.
Zucchini is a delicious option that is perfect for a vegetarian skewer and pairs perfectly with Italian flavors.
Marinating Tip
Using the marinade from the artichoke hearts for the cheese is an easy step to boost the flavor in this recipe! Instead of marinating everything in the Italian dressing, use the marinade that the artichokes come in to flavor the bocconcini.
More Delicious Appetizers!
And there is always my Sausage Stuffed Mushrooms or my Delicious and Easy Canapé recipes if you are looking for more inspiration!
Happy Cooking! Let me know in the comments below what combinations you try with these skewers!
Love,
Karlynn
Antipasto Skewers
Ingredients
Marinating
- 1 large jar marinated artichoke hearts
- 24 bocconcini (small cocktail sized)
- 24 cheese tortellini fresh
- ½ cup Italian dressing
Skewer Ingredients
- 24 slices pepperoni
- 24 slices salami
- 24 Kalamata olives pitted
- 24 cherry tomatoes
- 24 wooden skewers 6-8 inches long, soaked in water to prevent splinters
Instructions
Marinating
- Drain the artichoke hearts marinade into a medium-sized bowl. Add the bocconcini to the bowl and toss to coat them with the marinade. Cover the bowl with plastic wrap and place in the refrigerator. Marinate for 1-2 hours.
- Cook the tortellini according to package directions for al dente. You do not want to overcook. Drain and rinse under cold water. Place the pasta into a large bowl and drizzle with the Italian dressing. Cover the bowl with plastic wrap and place in the refrigerator. Marinate for 1-2 hours.
Assembling
- Drain the marinades from the bocconcini and the tortellini.
- Assemble the skewers by threading the ingredients onto it in alternating order. The salami is best folded into quarters then threaded onto the skewer, the smaller pepperoni can be folded in half.
- Place on a platter and serve. These can be made the day before. Simply arrange the skewers on the serving platter and cover it with plastic wrap, and place in the refrigerator.
Susan Miceli says
Your recipes are great