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Finished antipasto skewers with balsamic glaze arranged on a white platter, showing cherry tomatoes, mozzarella pearls, artichokes, cucumber, olives, basil and salami.

Antipasto Skewers With Balsamic Glaze: 15-Minute Party Appetizer

A 15-minute, no-cook party platter of cherry tomatoes, mozzarella pearls, marinated artichokes, cucumber, olives and basil, finished with olive oil and balsamic glaze. Assemble it ahead and keep it chilled until guests arrive.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 skewers
Course: Appetizer
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 24 cherry tomatoes halved if large
  • 8 ounces mozzarella pearls drained and patted dry
  • 12 ounces marinated artichoke hearts drained, quartered
  • 1/2 medium English cucumber cut into 12 thin rounds
  • 1/2 cup Kalamata olives pitted
  • 12 leaves fresh basil
  • 3 ounces Genoa salami thinly sliced, optional for a vegetarian platter
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic glaze
  • 1/4 teaspoon freshly ground black pepper

Method
 

  1. Drain the mozzarella pearls, artichoke hearts and olives, and pat the mozzarella dry. Quarter the artichoke hearts and cut the cucumber into 12 thin rounds.
  2. Fold each salami slice in half twice so it sits flat on the skewer.
  3. Thread 12 skewers, adding to each: 2 cherry tomatoes, 1 basil leaf, 2 mozzarella pearls, 1 artichoke quarter, 1 cucumber round, 1 olive and 1 folded salami slice.
  4. Arrange the skewers on a platter and refrigerate for up to 4 hours.
  5. Whisk the olive oil with the black pepper, drizzle over the skewers, then drizzle with balsamic glaze just before serving.