Martha Stewart Antipasto Skewers

Martha Stewart antipasto skewers turn pickled giardiniera, green olives, fresh mozzarella and prosciutto into a bite-size cold appetizer in 15 minutes. Try this easy party appetizer for game day, holiday cocktail hour or a casual get-together, since it's no-cook and needs only a few ingredients.

Thread each skewer in the same order, so every bite gets the pickle, olive, cheese and ham together. Mix the order up and you end up with bites that taste flat or lopsided.

Martha keeps this to four ingredients and no dressing, because the brine from the giardiniera and olives seasons the mozzarella for you. She also uses small 4-inch skewers, so each one is a single tidy bite you can eat standing up.

Martha Stewart Antipasto Skewers

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Course: AppetizerCuisine: American, ItalianDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking timeminutes

Calories

110

kcal

Salty prosciutto, creamy mozzarella and tangy pickled vegetables sit on a short skewer for a cold, no-cook bite. The brine from the olives and giardiniera seasons everything, so nothing else is needed.

Ingredients

• 16 pieces giardiniera (Italian pickled vegetables)
  

• 16 pimento-stuffed green olives
  

• 16 pieces bocconcino (bite-size fresh mozzarella ball)
  

• 16 small pieces thinly sliced prosciutto
  

Directions

• Gather the ingredients: Set out 16 pieces giardiniera, 16 pimento-stuffed green olives, 16 pieces bocconcino and 16 small pieces thinly sliced prosciutto. Then line up 16 4-inch skewers so you can work through them in one pass.
• Thread the skewers: Onto each of the 16 skewers, thread 1 piece giardiniera, 1 olive, 1 bocconcino and 1 piece prosciutto. Keep the same order every time so the skewers look even and every bite tastes balanced.
• Arrange and serve: Lay the finished skewers on a platter in a single layer. Serve them right away, since they're ready to eat as soon as they're threaded.

Tools for this recipe

• John Boos maple cutting board, 18 x 12, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use different pickled vegetables instead of giardiniera?

Yes, small pickled peppers, cornichons or marinated artichoke quarters all work well here. Pat wet pieces dry on a paper towel first, so the brine doesn't make the prosciutto soggy.

Can I make antipasto skewers ahead of time?

You can thread them a few hours ahead and keep them covered in the fridge. For the best texture, add the prosciutto close to serving time, because it can dry out and curl when it sits uncovered.

How do I keep the mozzarella from getting watery?

Drain the bocconcino well and blot it on paper towels before threading. Fresh mozzarella holds a lot of liquid, and a quick pat keeps the skewers from weeping onto the platter.

What can I use if I don't have 4-inch skewers?

Cocktail picks or longer bamboo skewers snipped down with kitchen shears will do the job. Just keep each one short enough that a single skewer is one bite.

What is the most common mistake with these skewers?

Overloading them is the usual problem, since extra pieces slide around and make the skewer hard to eat in one bite. Stick to one of each ingredient per skewer and everything stays put.