Close this search box.

Recipe for Antipasto Skewers by Dawn’s Recipes

Table of Contents

Recipe for Antipasto Skewers by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Antipasto Skewers. This dish qualifies as a Easy level recipe. It should take you about 15 min to make this recipe. The Antipasto Skewers recipe should make enough food for 4 servings.

You can add your own personal twist to this Antipasto Skewers recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Antipasto Skewers recipe.

Ingredients for Antipasto Skewers

  • 4 lemon wedges, halved crosswise, plus more for serving
  • 24 pieces thin-sliced hard salami
  • 12 large fresh basil leaves
  • Twelve 1-inch cubes of aged provolone or 1-inch balls of bocconcini
  • One 8-ounce jar whole roasted red peppers, cut into 1-by-3-inch strips
  • 6 whole marinated artichokes, halved, marinade reserved
  • 12 large pitted Cerignola olives or other large green olives
  • Olive oil, for oiling the grill grates and drizzling the bread
  • One 1-pound loaf ciabatta, sliced into 1-inch-thick pieces
  • Kosher salt and freshly ground black pepper

Directions for Antipasto Skewers

  1. Prepare a grill for medium-high heat. Push 1 lemon piece to the bottom of a skewer. Lay 2 slices of salami on top of each other, fold in half, then push onto the skewer snugly against the lemon. Wrap a basil leaf around a piece of the cheese, and push them onto the skewer, catching both sides of the leaf if possible. Fold a red pepper strip in half, and add it to the skewer, followed by an artichoke piece and an olive. Repeat from salami to olive twice on the skewer, and top with a lemon piece. Repeat with the remaining skewers. Transfer to a rimmed baking sheet.
  2. Lightly oil the grill grates. Brush the skewered food with the marinade from the artichoke. Lightly drizzle the bread with oil, and season with salt and black pepper. Grill the bread on both sides until browned and crisp, about 3 minutes total; transfer to a serving tray.
  3. Grill the skewers until grill marks appear and the edges of the artichoke pieces are beginning to brown, about 1 minute per side. If the cheese sticks to the grill, use a metal spatula to loosen. Serve the skewers with the grilled bread, and squeeze with lemon before serving.

Cookware for your recipe

You will find below are cookware items that could be needed for this Antipasto Skewers recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Antipasti
  • Grilling – Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill).Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation.Direct heat grilling can expose food to temperatures often in excess of 260 °C (500 °F). Grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (310 °F).Studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens.Marination may reduce the formation of these compounds. Grilling is often presented as a healthy alternative to cooking with oils, although the fat and juices lost by grilling can contribute to drier food.
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

More Recipes

Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

Read more exciting recipes!

Looking for some cooking inspiration?

Why not subscribe to our monthly recipe list? From seasonal recipes to new cooking trends that are worth trying, you will get it all and more right to your inbox. You can either follow the recipes exactly or use them as inspiration to create your own dishes. And the best part? It’s free!