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Keto Italian Antipasto Skewers - Flavor-Packed, No-Cook Party Bites

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Meats: Genoa salami slices, pepperoni slices, or prosciutto (choose at least two)
  • Cheese: Fresh mozzarella balls (ciliegine or bocconcini), or cubed provolone
  • Olives: Kalamata, Castelvetrano, or mixed Italian olives (pitted)
  • Marinated vegetables: Artichoke hearts (marinated, quartered), roasted red peppers (strips)
  • Fresh vegetables: Cherry or grape tomatoes, cucumber slices, pepperoncini (mild pickled peppers)
  • Fresh herbs: Basil leaves or parsley (optional but recommended)
  • Vinaigrette: Extra-virgin olive oil, red wine vinegar, Dijon mustard, garlic, dried oregano, salt, and black pepper
  • Garnish (optional): Crushed red pepper flakes, lemon zest
  • Equipment: 6–8-inch wooden skewers or cocktail picks

Method
 

  1. Prep the vinaigrette. In a small bowl, whisk 1/3 cup olive oil, 2 tablespoons red wine vinegar, 1/2 teaspoon Dijon, 1 small grated garlic clove, 1 teaspoon dried oregano, 1/4 teaspoon salt, and a few grinds of pepper. Taste and adjust. Set aside.
  2. Drain and pat dry. Drain mozzarella, olives, artichokes, and roasted peppers. Pat them dry with paper towels so the skewers don’t get soggy and the vinaigrette sticks better.
  3. Slice if needed. If using larger mozzarella balls, halve them. Slice cucumber into thick half-moons. Tear large salami or pepperoni slices in half for easier skewering.
  4. Assemble the skewers. Thread ingredients in a colorful pattern: olive, folded salami, mozzarella, cherry tomato, artichoke, roasted pepper strip, cucumber, then a pepperoncini. Add a basil leaf tucked next to the cheese for aroma.
  5. Repeat and arrange. Continue assembling until you’ve used all ingredients. Lay skewers on a platter in a single layer.
  6. Dress lightly. Drizzle or brush the vinaigrette over the skewers. You want a thin, even coat—don’t soak them.
  7. Finish and chill. Sprinkle with crushed red pepper and a little lemon zest if you like. Cover and chill for 20–30 minutes to let flavors mingle. Serve slightly cool, not ice-cold.