These Charcuterie Skewers make a fun, handheld appetizer for parties and holidays. Bite-sized antipasto on a stick, they combine meat, cheese and vegetables—and best of all, there’s no cooking required.
I made these for a Christmas party and they were an instant hit. They’re light enough that guests won’t fill up before the main course, and they work equally well for holiday gatherings, baby showers, or casual get-togethers year-round.
I used festive gingerbread skewers I found at a craft store, but any wooden or decorative skewer will do. These antipasto skewers are versatile and easy to customize to your taste.
Why You’ll Love This Recipe:
- Easy prep. Most of the work is draining jars and arranging ingredients—no heavy chopping required.
- No cooking or baking. Ready in minutes using fresh meats, cheeses and jarred veggies.
- Prep ahead. Assemble ahead of time and refrigerate covered; finish with balsamic glaze just before serving.
- Perfect for parties. Bite-sized and portable, guests can grab a skewer while mingling.
Ingredients:
Meats: Salami and prosciutto work well—salami folds easily and prosciutto adds a delicate, salty bite. You can substitute soppressata, capocollo, or other cured meats as desired.
Artichokes: Quartered artichoke hearts from a can are tangy and already the right size for skewers. Drain well before using.
Roasted red peppers: Jarred roasted red bell peppers or piquillo peppers add sweetness and a hint of smokiness without heat.
Olives: Use pitted green, black or kalamata olives—choose your favorite variety and drain them thoroughly.
Mozzarella: Small mozzarella balls (bocconcini) are ideal. If unavailable, cut a block of mozzarella into bite-sized cubes.
Balsamic glaze: A thick, sweet-tart glaze for finishing the skewers or serving on the side for dipping.
*Full ingredient amounts are listed in the recipe card below.
Substitutions and Variations:
- Swap meats to suit your preferences—soppressata, capocollo, or smoked turkey all work.
- For heat, use peppadews or hot cherry peppers instead of roasted red peppers.
- Replace mozzarella with cubes of brie, cheddar, or another firm cheese.
- Use any pitted olives you like—black, kalamata, or marinated varieties are all fine.
- Add small cherry or grape tomatoes for extra color and freshness.
How to Make Charcuterie Skewers:
Step 1: Slice the roasted red peppers into small, bite-sized squares.
Step 2: Drain and pat dry the roasted peppers, olives, artichokes and mozzarella so nothing is soaked in liquid.
Step 3: Thread ingredients onto each skewer, alternating meats (salami, prosciutto), then add artichoke, mozzarella, olive and finish with a piece of roasted red pepper.
Step 4 (optional): Arrange the skewers in a circle to form a wreath and place the balsamic glaze in a bowl at the center for dipping. Serve immediately.
Expert Tips:
- Make sure all jarred ingredients are well drained and patted dry—excess liquid can make the skewers soggy.
- Keep pieces bite-sized so each skewer is easy to eat in one or two bites.
- Place mozzarella between olives and artichokes to prevent it from picking up red pepper color.
- Serve balsamic glaze on the side or drizzle just before serving to avoid it soaking into the cheese.
Recipe FAQs:
Avoid fruits that brown quickly, like apples, and ingredients that release a lot of liquid. Also be mindful of very pungent cheeses or extremely spicy items unless guests are warned in advance.
Yes. Assemble the skewers and cover the tray in plastic wrap up to a day ahead, refrigerating until ready to serve. Add or serve balsamic glaze at the last minute.
Keep leftovers refrigerated and enjoy within a few days. Alternatively, chop remaining ingredients into a salad and toss with a dressing.
More Easy Appetizers You Will Love:
Phyllo Baked Brie with Fig Jam-
Burrata Bruschetta
-
Vegetable Rice Soup
-
Air Fryer Parmesan Zucchini
If you try these Charcuterie Skewers, please leave a star rating and share how they turned out in the comments—I love hearing from you!
Recipe
Charcuterie Skewers
5 from 1 review
- Author: Tara Smithson
- Total Time: 20 minutes
- Yield: 30 skewers
Description
These Charcuterie Skewers are a simple, elegant appetizer combining cured meats, cheese, olives, artichoke and roasted red pepper. They’re perfect for entertaining and require no cooking.
Ingredients
- 4 ounces thinly sliced salami (about 15 slices)
- 3 ounces prosciutto, torn into pieces (use one piece per skewer)
- 1 cup whole pitted olives (green, black or kalamata)
- 14 ounce can quartered artichoke hearts, drained
- 10–12 ounce jar roasted red peppers, drained
- 8 ounces small mozzarella balls or bite-sized mozzarella cubes
- ¼ cup balsamic glaze for serving
- Wooden skewers
Instructions
- Slice roasted red peppers into small, bite-sized pieces.
- Drain and pat dry peppers, olives, artichokes and mozzarella so they aren’t watery.
- Thread salami and prosciutto onto a skewer, alternating meats. Add an artichoke, mozzarella ball, olive and finish with a roasted red pepper.
- Optionally arrange skewers in a circular wreath shape and place balsamic glaze in the center for dipping.
- Serve immediately and enjoy.
Notes
- Ensure all jarred ingredients are well drained and patted dry to avoid soggy skewers.
- Keep pieces bite-sized so skewers are easy to eat in a bite or two.
- Serve balsamic glaze on the side or drizzle just before serving to avoid it soaking into the cheese.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No cook
- Cuisine: Italian