Build Your Own Antipasto Skewer Board

As always, this post contains collections of products that I recommend (it may contain affiliate links).

Perfect for a picnic, backyard barbecue, or afternoon tea, guests can make their own skewers out of some of my favorite Italian antipasto flavors, like salty prosciutto, creamy bocconcini (yummy little mozzarella balls), spicy pepperoncini, and sweet, tangy balsamic. Pro tip: Display a few already-assembled skewers to give party-goers some flavor combo inspo. The idea here is for guests to use fun party picks, but you can also put out bamboo tongs for those who just want to nibble mess- and germ-free.


For more delicious party appetizer ideas, check out my Italian Antipasto Platter, Burrata and Prosciutto Crostini, Burrata and Strawberry Crostini, and Brie Brûlée. For bigger parties, try my handy Jarcuterie or Charcuterie Cones for more single-serve options.

Caprese & antipasto skewers
antipasti or antipasto vs. charcuterie

Antipasto Skewer Ingredients

Meats

  • Prosciutto
  • Hot coppa 
  • Uncured chorizo
  • Salami

Cheese

  • Mozzarella balls

Carbs (and such)

  • Cheese tortellini, cooked
  • Italian Taralli crackers

Accoutrement

  • Cherry tomatoes
  • Artichoke hearts, halved
  • Pepperoncini, whole (I like the ones that come in a jar)
  • Marinated olives, pitted

Garnish

  • Balsamic glaze
  • Salt and pepper
  • Fresh basil, torn or whole
caprese skewers with balsamic reduction & bocconcini
how to make caprese salad skewers
antipasto skewers bocconcini

Set Up for Success

  • The best board for this is one with wells carved into it, but if you don’t have one or can’t find one, use more bowls instead! 
  • Place the tomatoes, olives, and tortellini in individual wells, then add the pepperoncini, mozzarella, and artichoke to small bowls or ramekins and space out evenly on the board to anchor it.
  • Next, fan the coppa around one bowl, the salami around another bowl, and the chorizo around the third and fill in the space between the bowls with the prosciutto.
  • Add the Taralli to the empty spaces, then add a bowl of balsamic glaze (with a small serving spoon) and a small dish for the salt and pepper to the edge of the board where there’s room.
  • Put the skewers in a tall cup or mason jar and place on the side.

Try These Complementary Caprese Flavors Too

The best part of this board is that you can switch up flavor profiles for every season! For instance, fruits and melons will give these skewers a super summer-y vibe.

  • Cantaloupe
  • Watermelon
  • Honeydew
  • Blackberries
  • Raspberries
  • Grilled peaches
  • Mint
  • Red pepper flakes

Note: I love skewers, and they’re particularly great for outdoor gatherings. My favorite summer time antipasto flavor combo is: cantaloupe, watermelon, honeydew, prosciutto, mozzarella, and balsamic glaze–you can find my recipe for it in The Cheese Board Deck (available for pre-order now)!

caprese salad skewer

What is Bocconcini and is it Different Than Ciliegine Mozzarella?

The easy answer is: they’re basically the same! Both are smaller versions of our favorite soft, fresh, milky cheese that originated in Naples. They’re both almost always sold in their brine and can be made from water buffalo milk (like all mozz used to be) or a combination of buffalo and cow’s milk. The only real difference is size: Bocconcini are about the size of an egg and ciliegine (which means “cherry” in Italian) are smaller and about the size of, you guessed it, cherries. 

What is Buffalo Mozzarella? 

If you love caprese, you know that mozzarella is typically made from cow’s milk. But as you may have just guessed, Buffalo Mozzarella (Mozzarella di Bufala in Italian) is made from the milk of water buffalo (not to be confused with American buffalo) and is one of the only one’s you’ll encounter on a regular basis. Buffalo mozz is known to be creamier, softer, and more flavorful than your everyday cow’s milk mozz, so whenever I can I use it for my caprese (and pretty much anything else that calls for fresh mozz!). 

Show Me Your Boards

I hope this post inspires you to create delicious appetizers and boards. Nothing makes me happier than seeing the beautiful spreads and snacks you create from my tips. If you make something inspired by this post, please tag me at @ainttooproudtomeg so I can see and share! 

And, If you liked this recipe, please rate and review.

Antipasto caprese salad skewers

Antipasto Skewer Board

Description

This mini caprese salad board with bocconcini mozzarella and balsamic reduction makes a perfect, mess-free appetizer.

Ingredients
  

Meats

  • Prosciutto
  • Hot coppa
  • Uncured chorizo
  • Salami

Cheese

  • Mozzarella balls

Carbs

  • Cheese tortellini cooked
  • Italian Taralli crackers

Accoutrement

  • Cherry tomatoes
  • Artichoke hearts halved
  • Pepperoncini whole
  • Marinated olives pitted

Garnish

  • Balsamic glaze
  • Kosher salt and freshly ground black pepper
  • Fresh basil torn or whole

Instructions

  • The best board for this is one with wells carved into it, but if you don’t have one or can’t find one, use more bowls instead
  • Place the tomatoes, olives, and tortellini in individual wells, then add the pepperoncini, mozzarella, and artichoke to small bowls or ramekins and space out evenly on the board to anchor it
  • Next, fan the coppa around one bowl, the salami around another bowl, and the chorizo around the third and fill in the space between the bowls with the prosciutto
  • Add the Taralli to the empty spaces, then add a bowl of balsamic glaze (with a small serving spoon) and a small dish for the salt and pepper to the edge of the board where there’s room
  • Put the skewers in a tall cup or mason jar and place on the side
Tried this recipe?Let us know how it was!

Leave a Comment

Recipe Rating