Italian Antipasto Skewers with Balsamic Reduction

This post may contain affiliate links which won’t change your price but will share some commission.

• Author
• Recent Posts

Follow me

Edyta

Author at Eating European

Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes

Follow me

Latest posts by Edyta (see all)

• Polish Meat Pierogi - January 5, 2021
• Borscht (Barszcz Czerwony) – Authentic Polish Recipe - December 10, 2020
• Mushroom Pierogi “Uszka” for Borscht - December 8, 2020

Italian Antipasto Skewers are perfect little bites of a traditional Italian appetizer on a stick. A delicious combination of cured meats, mozzarella balls, marinated artichoke hearts, cherry tomatoes, and olives, drizzled with a balsamic reduction, makes for one awesome crowd pleaser.

Italian Antipasto Skewers – Great Idea for Entertaining

Italian Antipasto Skewers are such a great idea. Instead of a platter full of antipasti – that sometimes can be difficult to eat on a cocktail party – you can put all of the ingredients on a stick and let your guests enjoy cocktails, conversation and a convenient bite of these amazing Italian Antipasto Skewers.

Traditionally antipasto is the first course of an Italian dinner. Typical ingredients often include cured meats, different cheeses, marinated vegetables (like artichokes, mushrooms, olives, etc…), and anchovies, drizzled in oil or vinegar.

Ingredients Needed to Make Italian Antipasto Skewers

This version of the traditional first course: antipasti contains:

• Two of my favorite Italian cured meats: prosciutto and spicy soppressata;
• Little mozzarella balls (bocconcini) – they are just a perfect bite;
• Marinated artichoke hearts – super flavorful and also super healthy;
• Green olives – my personal favorite, but any olives will do great here;
• Cherry tomatoes – cocktail tomatoes, or small heirloom can do well too; and
• Balsamic reduction – I used store bought from Trader Joe’s but it is very easy to make ( See recipe notes below).

More of an Idea than a Recipe

Keep in mind that this is more of an idea than a strictly prescribed recipe. It can be easily tailored to include whatever ingredients you want to use as well as the quantities of ingredients needed, depending on how many skewers you actually want to make.

Italian Antipasti can be compared to French hors d’oeuvre, or Greek Meze, or Spanish Tapas. Obviously, all look to provide little bites of flavor before the entree; to wake up your appetite and compliment the main course. Regardless which type of appetizer we’re referring to, I must admit that I love all of them: Italian, French, Greek and Spanish!!!

Other Appetizers Ideas

If you’re looking for other great crowd-pleasing appetizers for your next party, you can also check this:

• Raspberry Baked Brie En Croute with Toasted Walnuts, or my
• Grilled Shrimp with Garlic Sauce, or
• Chipotle Hummus with Roasted Pine Nuts, or this
• Pan con Tomate with Crispy Prosciutto.

Should you need more inspiration, you can also check this compilation of  Easy Spanish Taps from Recipe Tin Eats.

But I must admin these Italian Antipasto Skewers are my new favorite (especially for the summer)! You can serve them before your next BBQ and I’m sure your guests will be very impressed with the sophistication.

Other Italian Recipes to Try:

• Penne Alla Vecchia Bettola
• Pasta Alla Vodka with Spicy Sausage
• Veal Rollatini in Tomato-Olive Sauce
• Cheesy Pasta Bake in Individual Ramekins
• Shrimp Scampi Spaghetti

Italian Antipasto Skewers with Balsamic Reduction

Italian Antipasto Skewers are perfect little bites of traditional Italian appetizer on a stick. Delicious combination of cured meats, mozzarella balls, marinated artichoke hearts, cherry tomatoes and olives drizzled with the balsamic reduction makes for one awesome crowd pleaser.

5 from 3 votes

Print Pin Rate

Course: Appetiser

Cuisine: Italian

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 6

Calories: 160kcal

Author: Edyta

Ingredients

• 6 slices Prosciutto
• 6 slices Soppressata - spicy
• 6 balls Mozzarella - mini
• 18 Cherry tomatoes
• 12 Olives
• 6 Artichokes marinated, cut in half
• Basil or parsley leaves
• 3 tbsp Balsamic vinegar reduced

Instructions

• Using wooden skewers add antipasto ingredients in whatever order you prefer. I like to start and end with either tomatoes or olives.
• Drizzle the skewers with balsamic reduction and basil or parsley leaves. You can also add basil or parsley leaves in between other ingredients. 
• Add balsamic vinegar to the pot and heat up on a low heat until reduced to the point that it sticks to the back of the spoon. 

Notes

My mozzarella balls were pretty big so I cut them in half and sometimes even in the quarter. Depending on the size you can either have them whole or cut to the size that will fit well on a skewer.

I used store-bought balsamic reduction from Trader Joe's as I really like it, but if you don't have it you can simply make a reduction by using balsamic vinegar. 

I used 3 tomatoes per skewer so my recipe calls for 18, but feel free to use less or more. 

This recipe can easily be doubled or tripled or divided depending on a number of people you will be serving them for. 

Nutrition

Calories: 160kcal | Carbohydrates: 17g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 514mg | Potassium: 643mg | Fiber: 7g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 26.6mg | Calcium: 73mg | Iron: 2.2mg

Tried this recipe?Show me @eatingeuropean or tag #eatingeuropean!

This post was originally published on May 29, 2017, and since then was updated to provide additional information.

Read about the author Edyta here or follow Eating European on social media: Facebook, Instagram, Pinterest, and Twitter.