Antipasto Skewers

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Antipasto is the traditional first course of a formal Italian meal and is intended to whet the appetite of the guests. Traditionally, it is served on a large board or platter and guests help themselves. Contents of an antipasto platter vary according to Italian regional cuisine but usually include cured meats, olives, mushrooms, anchovies, artichoke hearts, various cheeses, pickled meats, and vegetables in oil or vinegar. It is similar to the French’s Charcuterie Board in that they both involve dry, cured meats and garnishes; however, a Charcuterie does not normally have cheese.

The ingredients on an antipasto platter are perfect for other dishes. Antipasto salads have become popular over the years. And one of my favorites are antipasto skewers. They are easy to assemble, you can prepare them ahead of time and use whichever ingredients you want. I recently made them for a birthday party, and they were a hit. Here is how I made them.

I used a 6-inch skewer and started off with a petite tomato. I prefer grape tomatoes because I believe they are more flavorful. Then I added a cheese filled tortellini. I prepared them according to the package directions and let them marinate in a vinaigrette for about an hour. Then I slid on a pitted olive. Next came the meat. I used Capocollo or Coppa which is a traditional Italian pork cold cut I picked up in the deli section of the supermarket. Finally, I added Bocconcini which are small mozzarella balls. If you cannot find them marinaded in Italian dressing, soak them in a vinaigrette overnight.

After I arranged them on a platter, I scattered chopped basil on top and a few grinds of black pepper. And that was it. The best part of this recipe is that you can make it your own – you can use whatever ingredients you wish. Enjoy!