Antipasto skewers
20 min · 8 g protein · 122 cals / serving
An Italian deli board on a stick: sweet cherry tomatoes, milky mozzarella, ribbons of salty prosciutto, tangy artichoke hearts, roasted red pepper, a briny olive and a peppery pepperoncino, all brushed with balsamic, olive oil and oregano. Bright, salty and gone in minutes at any party.
Ingredients
- 24 cherry tomatoes, three per skewer
- 8 mini balls (about 3 oz) mozzarella, 18% fat, fresh mozzarella, halved
- 3–4 thin slices (1 1/2 oz) prosciutto, cut into ribbons
- 8 artichoke heart quarters cooked artichokes, from a can or jar in water, drained
- 1 jarred pepper roasted red pepper, cut into 16 pieces
- 8 small kalamata olives, pitted
- 16 small leaves fresh basil
Drizzle
- 2 tsp balsamic vinegar
- 1 tsp olive oil
- 1/4 tsp dried oregano
- a few grinds black pepper
Steps
- Thread 8 skewers (15 cm / 6-inch): onto each, a tomato, a basil leaf, half a mozzarella ball, a folded ribbon or two of prosciutto, an artichoke piece, a second tomato, a piece of red pepper, an olive, a second piece of pepper, mozzarella, basil, a third tomato, and finish with a pepperoncino. Vary the order however you like.
- Whisk the balsamic, oil, oregano and pepper, brush or drizzle over the skewers and serve.
Good to know
Make ahead?
Assemble up to 6 hours ahead, cover and refrigerate, and drizzle just before serving. Take them out 15 minutes early; mozzarella and tomatoes taste much better cool than ice-cold.
Salami instead of prosciutto?
Folded thin slices of Genoa salami are the other classic. They are richer and more peppery, so use a little less: about 57 instead of 64. Tortellini cooked and cooled are a popular extra on bigger skewers.
Alternative
Per
- Calories
- 80
- Protein
- (25%)
- 5 g
- Fat
- (53%)
- 5 g
- Carbohydrates
- (22%)
- 6 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 555 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 489 kcal goes into the pot and 624 g of ingredients comes out as about 614 g of food: 80 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.