If you’re looking for an easy appetizer to make for your next dinner or party, try these Antipasto Skewers with Italian Dressing. They look great on a table, and they are delicious. Plus, they are so easy to put together.
Gather your ingredients so that you have everything close at hand on the counter or table. To begin, go ahead and drain the olives and artichoke hearts from their liquid, and then pat dry with paper towels.
Prepare the Italian Dressing
In a small bowl (or spice container), combine the dried oregano, parsley and basil, garlic powder, onion powder, onion salt, seasoned salt, granulated sugar, freshly ground black pepper, celery seed, and red pepper flakes. Mix together with a fork until combined.
In a small bowl, mix together 1 tablespoon Italian Dressing Mix, extra-virgin olive oil, and balsamic vinegar.
(Save the remaining dressing mix for another time and use.)
Add the fresh mozzarella pearls to the olive oil mixture and allow to soak for a few minutes while you prepare the skewers.
Assemble the Antipasto Skewers
For ease in assembling the skewers, I like to place each ingredient in a small bowl, and then in the order I want to place them on the skewer.
Kalamata Olive, pepperoni, artichoke heart, salami, mozzarella, tomato, mozzarella, salami, and finish with green olive.
You may assemble the ingredients as you wish. Just be sure to leave a couple inches on one end for picking up the appetizer.
Once arranged, place the filled skewers on a baking sheet or in large container.
Drizzle with Italian Dressing
Drizzle the remaining Italian dressing over the skewers. Cover with plastic wrap or a lid and refrigerate for 6-8 hours to let the flavors meld.
When ready to serve, place Antipasto Skewers on a pretty platter. This recipe will make 24 skewers and will serve 10-12 people.
Notes
Wine Recommendations: Prosecco, Pinot Grigio, Barolo, or Chianti.