Antipasto Skewers

Ingredients

Equipment Needed

• •6-inch wooden skewers or bamboo picks (24 count)
• •Rimmed sheet pan for assembly
• •Paper towels for draining
• •Serving platter or wooden board

Instructions

1. 1

   Prepare the salami

   Fold each salami slice into quarters: first in half to create a semicircle, then in half again to form a wedge shape that will thread onto the skewer without flopping about. This folding creates layers that catch the eye and give structure to each bite. Work through all twenty-four slices and set aside.

   If your salami slices are thick, ask the deli counter to shave them thin. Thick slices resist folding and make the skewers unwieldy.
2. 2

   Cut the cheese properly

   Slice the provolone block into slabs about three-quarters of an inch thick, then cut those slabs into cubes. Uniformity matters here. Cubes that are too small disappear among the other ingredients; too large and they overwhelm. You want each piece substantial enough to taste but not so big it dominates the bite.

3. 3

   Prep remaining components

   Drain the artichoke hearts and pat them dry with paper towels. Excess marinade will drip onto your serving platter and make everything slick. If the hearts are large, quarter them; smaller ones can be halved. Halve the cherry tomatoes through their equators. Leave the pepperoncini whole if small, or halve lengthwise if plump.

4. 4

   Assemble the skewers

   Thread each six-inch wooden skewer in this order: folded salami, basil leaf, provolone cube, artichoke heart piece, olive, tomato half, and finish with a pepperoncini. The salami at the bottom anchors everything. The basil leaf pressed against the cheese releases its perfume with each bite. Work methodically, assembling all twenty-four skewers before moving to the next step.

   Pierce the salami through its folded center where all four layers meet. This secures it to the skewer and prevents unraveling.
5. 5

   Mix the finishing drizzle

   Whisk together the olive oil, red wine vinegar, dried oregano, and red pepper flakes in a small bowl. This is not a marinade. It is a finishing touch, applied just before serving to brighten the flavors and make the skewers glisten under the light.

6. 6

   Arrange and finish

   Lay the assembled skewers on your serving platter in neat rows or a casual pile, whichever suits your occasion. Drizzle the olive oil mixture over the top, letting it pool slightly in the platter's well. Crack black pepper generously across the whole arrangement and scatter flaky salt over the tomatoes and cheese. The salt will cling to their moist surfaces and deliver small bursts of salinity with each bite.

7. 7

   Serve at proper temperature

   Let the skewers sit at room temperature for fifteen to twenty minutes before serving if they've been refrigerated. Cold cheese tastes like nothing. Cold salami resists the tooth. At room temperature, the fats in both relax and their flavors bloom. This is when antipasto tastes like Italy.

Chef Tips

• •Seek out a proper Italian deli for your salami and provolone. The pre-sliced packages in the grocery cooler lack the character of freshly cut meat and cheese. Ask for salami sliced thin, about sixteen slices per pound. Provolone should be sharp, not mild.
• •Castelvetrano olives are the bright green, buttery ones from Sicily. They offer a milder, meatier bite than Kalamata. Both work beautifully, but the visual contrast of green Castelvetrano against red tomatoes and pink salami makes for a more striking platter.
• •For larger gatherings, double or triple the recipe using this formula: plan three to four skewers per guest for cocktail hour, two per guest if other appetizers are present. A batch of seventy-two skewers serves twenty people generously.
• •Swap the provolone for fresh mozzarella pearls if you prefer something milder and creamier. Substitute sopressata or capicola for the Genoa salami. Add marinated roasted red peppers or sun-dried tomatoes. The template is flexible. The technique remains constant.
• •These pair beautifully with a crisp Vermentino or Pinot Grigio, or a light Chianti if you prefer red. The acidity in Italian wines complements the briny, savory flavors without overwhelming them.

Advance Preparation

• •Skewers can be assembled up to 24 hours ahead. Arrange in a single layer on a parchment-lined sheet pan, cover tightly with plastic wrap, and refrigerate. Do not add the olive oil drizzle until just before serving.
• •The finishing drizzle can be whisked together 3 days ahead and stored in a sealed jar at room temperature. Give it a shake before using.
• •Remove skewers from refrigerator 20 minutes before serving to bring them to room temperature. Add the drizzle, pepper, and salt at the last moment.

Frequently Asked Questions

Nutrition Information

1 skewer (about 37g)