Pioneer Woman Antipasto Skewers

Pioneer Woman antipasto skewers are an easy no-cook appetizer made with salami, mozzarella and marinated vegetables, ready in 45 minutes. That makes them a go-to for cocktail parties, bridal showers or game day spreads, since everything threads onto a skewer with no cooking at all.

The make-or-break step is marinating the mozzarella, because without that vinaigrette soak the ciliegine tastes flat next to all the briny, salty toppings. That leaves the balsamic glaze doing all the heavy lifting on its own.

What sets this version apart is the specific threading order, which alternates between creamy, salty and tangy so every bite hits differently. Folding the salami and basil also creates little pockets that trap dressing, so flavor clings to each skewer instead of pooling on the platter.

Pioneer Woman Antipasto Skewers

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Course: AppetizerCuisine: American, Italian, MediterraneanDifficulty: Easy

Servings

12

servings

Prep time

45

minutes

Cooking timeminutes

Calories

140

kcal

Italian meats and brined vegetables threaded onto wooden skewers with vinaigrette-soaked mozzarella, then drizzled with balsamic glaze for a tangy finish.

Ingredients

• 2 tbsp. olive oil
  

• 2 tbsp. red wine vinegar
  

• 1/2 tsp. Italian seasoning
  

• Pinch of kosher salt
  

• 12 ciliegine mozzarella balls, drained
  

• 1 roasted red pepper (from a jar)
  

• 12 pitted kalamata olives
  

• 24 slices salami (about 5 oz.)
  

• 24 large fresh basil leaves (about 1/4 c.)
  

• 12 bite-size pieces marinated artichoke hearts (from a jar)
  

• 12 cherry tomatoes
  

• 12 pepperoncini
  

• Balsamic glaze, for drizzling

Directions

• Marinate the mozzarella: Whisk the oil, vinegar, Italian seasoning and salt in a medium bowl, then toss the mozzarella in to coat. Refrigerate for 15 minutes to 12 hours so the flavors soak in.
• Prep the red pepper: While the mozzarella marinates, slice the roasted red pepper into 12 squares about 1 by 1 inch so they fold neatly onto the skewers.
• Thread the skewers: Once everything is prepped, thread ingredients onto 12 six-inch wooden skewers. Start with roasted red pepper folded in half, then an olive and a salami slice folded into quarters. Add a basil leaf, mozzarella, artichoke heart and cherry tomato, then top with another basil leaf, a second folded salami slice and a pepperoncini.
• Finish and serve: After threading, place the skewers on a platter and drizzle with balsamic glaze just before serving, since the glaze makes basil wilt.

Tools for this recipe

• GUSTO 12-inch bamboo skewers, 100 count, Victorinox Fibrox 8-inch chef's knife, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What cheese can I use instead of ciliegine mozzarella?

Regular fresh mozzarella cut into bite-size cubes works just as well, since it absorbs the vinaigrette the same way. You could also try small bocconcini or cubed provolone if you want a firmer texture on the skewer.

How long do assembled antipasto skewers last in the fridge?

They keep well for up to 24 hours when covered with plastic wrap, since the vinaigrette actually improves as it sits. Just hold off on the balsamic glaze until serving time, because it makes the basil wilt.

Can I prep the ingredients the night before?

You can marinate the mozzarella and slice all the vegetables up to 12 hours ahead, then store them in separate containers in the fridge. Save the actual threading for the day of your event, since assembled skewers look best when fresh.

Do I need wooden skewers or will metal ones work?

Metal skewers work fine and are sturdier to thread, but wooden ones look better on a party platter. Since nothing goes on the grill, there is no need to soak wooden skewers in water before using them.

What is the most common mistake with antipasto skewers?

Skipping the mozzarella marinade is the biggest miss, because plain mozzarella tastes flat against all the salty, briny toppings. The other common error is overloading each skewer, which makes them tough to pick up and eat in a few bites.