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Home » Appetizers » Mini Antipasto Skewers

Mini Antipasto Skewers

Published: Aug 7, 2023 by Genevieve Morrison · This post may contain affiliate links

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These simple mini antipasto skewers are a perfect party appetizer for just about any occasion! With cheese tortellini and ciliegine mozzarella tossed in pesto, sweet cherry tomatoes, Castelvetrano olives, and a tasty little cornichon, you’ll delight your party guests – if you can keep yourself from eating them all before they arrive!

Antipasto skewers garnished with flowers and rosemary stacked on a plate.
Contents hide
1 The Simple Process
2 Ingredient Notes
3 How to Make This Recipe – Step by Step
4 Common Questions
5 More Tasty Italian Recipes

Mini Antipasto Skewers

Antipasto is an Italian first course that traditionally consists of cured meats, olives, cheese, peperoncini, artichokes, mushrooms, and pickled vegetables. Antipasto is similar to what we would call a charcuterie plate, but with less focus on the meats, and a greater variety of nibbles.

This mini appetizer version of antipasto is so easy to make, they can be made the day before the party and they look so pretty! I love adding a little bit of rosemary and flowers to the tops to give them extra charm! 

I served these at a summer barbecue with Italian bean salad, lemon orzo, and a trio of grilled skewers: lamb, chicken and shrimp! I was doing so much prep with the main courses and sides, I didn’t want to fuss about with a tricky appetizer. These were so easy and got “Ooos” and “Ahhhs” from all of my guests!

Fingers holding an antipasti skewer garnished with flowers and rosemary.

The Simple Process

  • First, we’ll boil the tortellini, removing it 1 minute before the package says we should, so that they’re extra al dente.
  • Then, we’ll let it cool and stir it with pesto and white balsamic vinegar.
  • Next, we’ll stir the ciliegine (mozzarella balls) with pesto and vinegar as well.
  • Finally, we’ll assemble bamboo skewers with tortellini, ciliegine, cherry tomatoes, olives, and a cornichon in any order we choose!

Ingredient Notes

8 ingredients on a table with labels describing what they are.

tortellini – I used cheese tortellini, but feel free to use any kind you wish. The key is to just be sure it’s cooked al dente so it’s easy to skewer.

ciliegine – These are tasty, little mozzarella balls. You’ll usually find them in the fancy cheese section of the food store. If you can’t find them, however, you can also cut fresh mozzarella into cubes and that will work just fine. 

cherry tomatoes – If you can, choose multi-colored ones. They just look so pretty.

pesto – You can use store-bought pesto if you’re in a rush, but if you really want to make these appetizers shine, I highly suggest you make your own! Take a look at my simple pesto recipe to find out how!

olives – I used Castelvetrano olives because I love their mild, meaty texture and flavor, but you can use just about any kind of olive. Just be sure they’re pitted first!

cornichons – Also known as gherkins. If you have trouble finding them, and you still want to add a pickle flavor to your appetizer, a pickled onion makes a lovely substitute.

white balsamic vinegar – White balsamic vinegar is better than dark balsamic vinegar for this recipe, simply because dark balsamic will make the pesto look a little unappetizing. It’s just as delicious though, so if you don’t have white, I’d suggest drizzling it on the antipasto, as opposed to stirring it in with the pesto, or making a balsamic glaze like in my burrata salad recipe.

How to Make This Recipe – Step by Step

A collage of 4 numbered images showing how to make antipasti.

1. Boil 9 oz. tortellini. Follow the instructions on your package, but boil for 1 minute less than it says. This will ensure it’s just firm enough to skewer easily. Remove, toss with a drizzle of olive oil, and cool for about 15 minutes in the fridge. Once cool, place in a mixing bowl and stir with 4 tbsp. pesto and 2 tsp. white balsamic vinegar.

2. Remove the tortellini, and mix ciliegine in 4 tbsp. pesto and 2 tsp. white balsamic vinegar. I like to mix the tortellini and ciliegine separately because the tortellini is more delicate than the mozzarella. 

3. Skewer your ingredients in any order you like. I start with tortellini, then tomato, cillegine, olive, then cornichon.

4. It’s also nice to add a little sprig of rosemary with a delicate flower to make them look extra pretty.

Common Questions

How far in advance can I make these before serving?

They’ll be tasty for up to 5 days in a refrigerated, sealed container, but the pesto will begin to dry a bit and the balsamic vinegar flavor will begin to fade after 24 hours, so I would only make these 1 day ahead (ideally only 8 hours ahead) if I want them to be most fresh.

What’s the difference between antipasti and antipasto?

Antipasto means “1 appetizer,” antipasti means “a group of appetizers,” or more specifically, all of the ingredients that would go into an appetizer platter or on a skewer.

Antipasti skewers garnished with flowers and rosemary stacked on a plate on a wooden table.

For more inspiration, subscribe to my newsletter, follow me on Instagram, on Pinterest, tiktok and Facebook! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

More Tasty Italian Recipes

  • Italian Eggs in Purgatory
  • Lemon Orzo
  • Tomato Crostini with Pesto and Ricotta
  • Burrata Salad with Balsamic Glaze
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Antipasti skewers garnished with flowers and rosemary stacked on a plate.

Mini Antipasto Skewers

These simple mini antipasto skewers are a perfect party appetizer for just about any occasion! They'll delight your party guests – if you can keep yourself from eating them all before they arrive!
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: Italian
Diet: Kosher
Prep Time: 15 minutes
Cook Time: 10 minutes
cooling time: 15 minutes
Total Time: 40 minutes
Servings: 24 appetizers
Calories: 115kcal
Author: Genevieve Morrison

Equipment

  • 1 pot to boil tortellini
  • 1 mixing bowl
  • 24 4-inch bamboo skewers

Ingredients

  • 9 oz. tortellini
  • 8 tbsp. pesto – divided
  • 4 tsp. white balsamic vinegar
  • 16 oz. cillegine – about 24 balls
  • 24 cherry tomatoes
  • 24 Castelvetrano olives
  • 24 cornichons
  • 1 tbsp. olive oil
  • a few sprigs of rosemary – optional

Instructions

  • Boil 9 oz. tortellini. Follow the instructions on your package, but boil for 1 minute less than it says. This will ensure it’s just firm enough to skewer easily. Remove, toss with a drizzle of olive oil and cool for about 15 minutes in the fridge. Once cool, place in a mixing bowl and stir with 4 tbsp. pesto and 2 tsp. white balsamic vinegar.
  • Remove the tortellini, and mix ciliegine in 4 tbsp. pesto and 2 tsp. white balsamic vinegar. I like to mix the tortellini and ciliegine separately because the tortellini is more delicate than the mozzarella.
  • Skewer your ingredients in any order you like. I start with tortellini, then tomato, cillegine, olive, then cornichon. It’s also nice to add a little sprig of rosemary with a delicate flower to make them look extra pretty.

Notes

These appetizers will be tasty for up to 5 days in a refrigerated, sealed container, but the pesto will begin to dry a bit and the balsamic vinegar flavor will begin to fade after 24 hours, so I would only make these 1 day ahead (ideally only 8 hours ahead) if I want them to be most fresh.
See post for detailed instructions with photos of the process.
 
Nutrition information is an estimate.

Nutrition

Serving: 1skewer | Calories: 115kcal | Carbohydrates: 6g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 182mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 4mg | Calcium: 95mg | Iron: 0.4mg
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