Ingredients
Scale
- 12 wooden or bamboo skewers (6-8 inches)
- 24 slices Italian salami or pepperoni (about 6 ounces)
- 24 fresh mozzarella balls (ciliegine size, about 8 ounces)
- 24 cherry or grape tomatoes
- 1 jar (12 ounces) marinated artichoke hearts, drained and halved if large
- 24 Kalamata or black olives, pitted
- 24 fresh basil leaves
- 12 cooked cheese tortellini, cooled (optional)
- ½ cup Italian dressing or marinade
- Freshly cracked black pepper, to taste
- Optional: balsamic glaze for drizzling
Instructions
- Prepare your workspace: 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.
- Prep the salami: 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.
- Start threading: 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.
- Create your pattern: 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.
- Keep it balanced: 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.
- Complete all skewers: Repeat the threading process until all 12 skewers are assembled. Try to make them relatively uniform in size and ingredient distribution.
- Season and dress: Arrange completed skewers on a serving platter. Drizzle with Italian dressing or brush lightly with marinade. Sprinkle with freshly cracked black pepper.
- Chill or serve: 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.
- Final touches: Just before serving, you can drizzle with balsamic glaze for extra elegance and a sweet-tangy finish.
- Garnish and present: 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!
Notes
- Skewer length matters: Use 6-8 inch skewers for appetizer portions. Longer 10-12 inch skewers work better if serving as a light meal.
- Prevent browning: If making more than 2 hours ahead, brush mozzarella and tomatoes lightly with olive oil to prevent drying.
- Kid-friendly version: Use mild Italian meats and cheese cubes instead of soft mozzarella for easier eating.
- Vegetarian option: Simply omit the meat and double up on vegetables like roasted red peppers, mushrooms, and cucumbers.
- Tortellini tips: If using tortellini, cook according to package directions, rinse with cold water, and toss with a bit of olive oil to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook Assembly
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 2 skewers
- Calories: 285
- Sugar: 3g
- Sodium: 892mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg