Recipes from the Grapevine Cottage

Recipes --> Appetizers --> Antipasto Skewers

Antipasto Skewers

Linda made these for a dinner party and they were a huge hit.... the secret ingredient is the Balsamic vinegar....


Depending on the number of skewers you want to make, use that as the count of each individual ingredient; i.e, I wanted enough for 12 skewers.

12 wooden skewers, 8-inch
24 cocktail-sized mozzarella pearls
5 tablespoons Italian dressing, divided
12 cherry tomatoes
24 pitted olives - we used Castelvetrano olives from Sicily
12 cheese-filled tortellini
6 small marinated artichokes - cut in half
12 slices roasted red pepper about 1-inch each
12 slices Genoa salami
12 slices of Coppa (Capicola)
Aged balsamic vinegar or a balsamic reduction
fresh basil garnish


Combine mozzarella pearls and two tablespoons Italian dressing. Marinate at least two hours or overnight. Meanwhile, cook tortellini according to package directions. Drain well and run under cold water to stop cooking. Toss with Italian dressing and let marinate for one hour. Thread items onto wooden skewers alternating colors and textures. Cover and refrigerate up to 24 hours. Sprinkle with basil and drizzle with balsamic just before serving.

Note: I flanked the cherry tomato with two mozzarella balls, and also used an extra olive at the end of the skewer. You could also buy marinated mozzarella balls and skip marinating them yourself.