These Antipasto Skewers have a satisfying little burst with every bite, briny olives, tangy pickles, cornichons, pickled onions and a punchy marinated artichoke, all on one stick. It’s like the best parts of an Italian deli counter, ready to grab and go.
You’re going to love these Antipasto Skewers because they’re about as low-effort as appetizers get, with zero cooking and just a handful of jarred ingredients doing all the heavy lifting. You can prep them well ahead of time, since they actually taste better after marinating in the fridge for a day.
Helpful Tips
- Let them marinate: If you have the time, let the combined ingredients sit in the refrigerator for several hours or up to 24 hours, since this gives the dressing time to really soak into everything.
- Drain your jars well: Shake off excess brine from each ingredient before combining, since too much liquid can water down the Italian dressing and make the platter messy.
- Build for balance: Alternate the colors and flavors as you skewer, so each bite has a mix of briny, tangy, and savory rather than three of the same ingredient in a row.
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Antipasto Skewers
Ingredients
- 1 jar green olives
- 1 jar pepperoncini
- 1 jar cornichons
- 1 jar pickled onions
- 1 jar marinated artichoke hearts
- 1 jar roasted red peppers
- 1/2 cup Italian dressing
- Fresh parsley chopped, for garnish
Instructions
- Combine all of the ingredients in a bowl. Stir to combine. If you have time, marinate it in the refrigerator for up to 24 hours.
- Skewer one of each item onto small skewers. Stack them on a serving platter. Drizzle on some of the marinade. Garnish with parsley.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.