Antipasto Skewers with Orange Fennel Salami
An antipasto platter on a stick — folded orange fennel salami, mozzarella, cherry tomatoes, olives, and basil, finished with a balsamic drizzle. The easiest party appetizer there is.
Everything you love about an antipasto board — salami, fresh mozzarella, olives, tomatoes — threaded onto skewers so guests can grab one and go. No plates, no fuss.
Our Orange Fennel salami brings bright citrus and fennel notes that play off the creamy mozzarella and briny olives. A drizzle of balsamic glaze at the end ties it all together.
They take 20 minutes to assemble and disappear in five.
Ingredients
For the Skewers
4 oz Orange Fennel salami, thinly sliced
8 oz fresh mozzarella balls (bocconcini or ciliegine)
1 cup cherry tomatoes
1/2 cup Castelvetrano or Kalamata olives
1/2 cup marinated artichoke hearts
fresh basil leaves
small skewers or cocktail picks
For Finishing
olive oil
balsamic glaze
flaky salt and cracked black pepper
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Instructions
Pat the mozzarella and artichoke hearts dry with a paper towel.
Fold each slice of orange fennel salami into quarters or loose ruffles.
Thread each skewer with a cherry tomato, a basil leaf, a folded salami slice, a mozzarella ball, an olive, and a piece of artichoke. Repeat the pattern as space allows.
Arrange the skewers on a platter.
Just before serving, drizzle with olive oil and balsamic glaze and finish with cracked pepper and a little flaky salt.
Chef Notes
Fold the salami slices into little ruffles or quarters rather than threading them flat — it looks better and grabs the skewer more securely.
Pat the mozzarella and artichokes dry so the skewers don't get watery, and add the balsamic and oil right before serving so nothing goes soggy.
Substitutions & Tips
Any of our salami work here — Finocchiona, Rosette de Lyon, or a spicy Calabrese all skewer beautifully. Swap in marinated mushrooms, roasted peppers, or cubes of our Highland Alpine cheese to mix things up.
Want the full spread? Build a Rosette de Lyon Charcuterie Board, or try the Finocchiona Antipasto Pasta Salad.
Serving & Storage
Serve at room temperature, drizzled just before they go out.
You can assemble the skewers up to a day ahead and keep them covered in the fridge; add the oil, balsamic, and salt right before serving so they stay fresh and the basil doesn't wilt.
Published
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