Antipasto Skewers

It’s summer time and that means easy breezy Antipasto Skewers are a perfect light supper or easy appy! Keeping things simple for long weekends at home or the cottage is key to maximizing relaxation time! You can also make these up to a day ahead of time, if they are covered and stored in the fridge. I do prefer to make mine the morning of!

We used jumbo pitted olives in this recipe but you can substitute with marinated artichoke halves or mushrooms if you aren’t an olive fan.

Tip: Hold onto the marinate in the jar to use as a drizzle over the skewers!   

Serve with your favourite Long Weekend Wine Co. wine!
I recommend the Cabernet or the Rosé!

Ingredients:

For 12 skewers:

• 12 – 6 inch skewers
• 12 – cherry tomatoes
• 12 – pepperoncini peppers (my favourite ingredient)
• 12 – slices of prosciutto folded into a square (you can cut in half first if too large)
• 12 – basil leaves folded
• 12 – pieces of roasted red pepper
• 12 – bocconcini (cocktail size)
• 12 – slices of salami folded into a square
• 12 – large, pitted olives
• Reserved juice from marinated olives or a vinaigrette of your choice!

Instructions:

Assemble skewers as shown in photo or feel free to get creative!  

Optional: Prior to serving, drizzle with marinate or vinaigrette of your choice!