Italian Bocconcini & Basil Antipasto Skewers Recipe

Italian Antipasto is one of the best summer appetizer recipes you can possibly make. And a traditional antipasto platter is always a hit at a party or a dinner party. But it can also be messy and a bit difficult to eat.

These fun little antipasto skewers, however, are anything but. They taste wonderful, are quick and easy to make, and are fun to eat. Your guests can walk around with one of these in one hand and a glass of red wine in the other. A perfect summer cocktail party recipe! I always make a meat version for my carnivorous guests and a meat-free version for the vegetarians.

Makes 12 skewers, so you'll want to double the recipe for a larger party-- everyone will want to eat two!

Ingredients:
12 wooden skewers
12 cherry tomatoes
12 oz. salami, cut into 1-inch cubes
12 bocconcini (Italian mini mozzarella balls)
12 slices of deli pepperoni, folded into a triangle
12 oil-cured black olives
12 marinated mushrooms (optional)
12 Italian pickled peppers (optional)

Marinade:
1/2 cup extra virgin olive oil
2-3 tbsp. red wine vinegar
2 tbsp. minced fresh basil
1 tbsp. minced fresh oregano
1 tsp. sea salt
1 tsp. freshly ground black pepper

Instructions: 1. Picking and choosing the ingredients you like, assemble your antipasto skewers as desired. I like to add cubes of provolone for a bit of extra cheese. Place prepared skewers in a resealable bag or appropriately-sized tupperware.

2. In a small bowl, combine the marinade ingredients.

3. Pour marinade over your assembled skewers. Let them marinate at least several hours (or overnight). Shake occasionally to assure marinade is well distributed.

4. Drain well and serve on a tray garnished with lots of arugula leaves.

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