Antipasto Skewers Recipe

1. Make the marinade

In a medium bowl, whisk together 4 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tbs fresh lemon juice, 1 minced garlic clove, 1 tsp dried oregano, 1 tsp red pepper flakes, 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tsp lemon zest (if using) until combined.

2. Taste and adjust seasoning — it should be bright and slightly tangy to complement the salami and cheese. Set aside about 1 tablespoon of the marinade for finishing drizzle.

3. If using wooden skewers, soak them in cold water for 10–15 minutes to prevent burning and to make them less likely to split while assembling.

4. Drain ciliegine well on paper towels; if they come in water or whey, gently pat dry so they hold the marinade better.

5. Place marinated artichoke hearts (12 each, quartered if large) and olives (24 each) in a shallow bowl. Pour half of the remaining marinade over them and toss gently to coat. Let sit 10–15 minutes so flavors meld.

6. Place drained ciliegine (24) in a separate small bowl, add 1–2 tbs marinade, and gently toss to coat. Marinate 5–10 minutes. Reserve remaining marinade for brushing.

7. Lay out all components: cherry tomatoes (24), marinated ciliegine (24), marinated olives and artichokes, folded salami pieces (12 slices folded into bite-size portions), and basil leaves (24).

8. To assemble each skewer, thread ingredients in this order for a balanced bite: cherry tomato, folded salami piece, marinated artichoke quarter, ciliegina, olive, fresh basil leaf (folded if large). Repeat until all 12 skewers are assembled (2 bites per skewer) or make 24 small single-bite skewers depending on your skewer length. Aim for consistent layering so each skewer has tomato, cheese, salami, olive and artichoke.

9. As you finish each skewer, place it on a serving platter. If you made larger two-bite skewers, you’ll have 12 skewers; if you made single-bite skewers, you’ll have 24.

10. Lightly brush assembled skewers with the reserved marinade (about 1 tbs) for shine and extra flavor. Drizzle remaining marinade over platter if desired.

11. Scatter microgreens or chopped parsley over the platter (about 1/4 cup) and finish with a light drizzle of balsamic glaze (about 2 tbs) for a sweet-acid contrast. Alternatively serve the balsamic glaze on the side for guests to add themselves.

12. Serve immediately at room temperature. If not serving right away, cover loosely and refrigerate up to 2 hours; bring to room temperature 15–20 minutes before serving.