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At our recent housewarming party (hosted in collaboration with the fine folks at Dr. Oetker Virtuoso Pizza), I wanted to create a couple of great party appetizers to serve our guests. These antipasto skewers were a major hit! I loaded them up with mozzarella, roasted peppers, salami and olives, but you can alter them to suit your personal taste. For sure I made sure to make my self a few without any meat, being the vegetarian that I am! Play with different kinds of meats and olives, swap out the mozzarella for burrata. The possibilities and flavor combinations are endless! Rounding out the menu? These zucchini veggie balls and a delicious cocktail I like to call pumpkin ale spiked cider.
Makes 24 skewers (plan for 2 – 3 per person)
- 24 mini fresh mozzarella balls
- 24 olives
- 12 slices of salami, cut in half
- 24 small basil leaves
- 2 roasted peppers (or 1 jar)
- 1 jar artichoke hearts
- ½ pound fresh tortellini, cooked
- Bamboo skewers
Using 3″ bamboo skewers or similar, layer your ingredients starting with the mozzarella balls, then the roasted peppers (I used a mix of red, yellow and orange), tortellini, basil, artichoke heart, salami and olives. I opted to pick up mozzarella and olives that were already marinated and seasoned, but I would suggest tossing yours in a bit of olive oil with a pinch of Italian seasoning if you can’t find those that are already pre-seasoned. I also roasted my own peppers, but you can easily pick up a jar to make things simpler. Line a tray with your finished skewers and refrigerate until serving. Make them the night or the morning before and keep chilled. (Leftovers will keep for a few days!)
[Art direction + styling by Cyd Converse | Photos by Alice G. Patterson for The Sweetest Occasion.]