Antipasto Skewers, Hot Salami & Truffle Pecorino Recipe

Prep produce and skewers

Rinse and pat dry the grape tomatoes and basil leaves. Drain cornichons, roasted peppers and olives. If olives are large, halve them. If using wooden skewers, soak them in warm water for 10 minutes to prevent burning (mainly for presentation if charring is used).

Layer components on skewers

Assemble each antipasto skewer in this order for balance and ease of eating: start with one olive, then fold one slice of hot salami into a loose roll and thread it so it sits next to the olive, add one cube of truffle Pecorino, slide on a tomato, then a cornichon (or small pickle), and finish with a small folded strip of roasted red pepper and a fresh basil leaf tucked against the cheese. Repeat for all 12 skewers.

If hot salami slices are large, cut each slice in half lengthwise before rolling so the roll is compact and fits on the skewer. Cube truffle Pecorino into even pieces (about 3/4 inch) so each skewer gets one uniform bite. If your Pecorino is very firm, warm it briefly at room temperature for 10–15 minutes so it isn't brittle when skewering.

Make finishing oil

In a small bowl whisk together 2 tablespoons extra-virgin olive oil, 1 teaspoon aged balsamic vinegar, lemon zest, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon red pepper flakes (if using). Taste and adjust: add a pinch more vinegar for brightness or a touch more oil if too sharp.

Dress and garnish

Arrange the completed skewers on a serving platter. Lightly brush or drizzle the dressing over each skewer — about 1/4 to 1/2 teaspoon per skewer so flavor is present but not heavy. Tuck a small basil leaf on each skewer if not already added. Optionally secure the basil or a folded salami edge with a short toothpick through the top for presentation.

Final seasoning

Sprinkle a final grind of black pepper over the platter and, if desired, a few extra flakes of red pepper. Let skewers rest at room temperature for 10 minutes to allow flavors to marry before serving.