Spiedini: Skewered Antipasti
Fun to eat, colorful and bursting with flavor, skewered antipasti is a wonderful way to combine everything you love about Mediterranean cuisine in just a few steps—from tart, briny olives and savory cheeses to fresh herbs and citrus fruit.
A Colorful Way to Entertain with Antipasti
Some of the most elaborate, eye-catching appetizers just might be the simplest to prepare. With a basic knowledge of complementary flavors, some tasty Italian ingredients and a few skewers, you can bring everyone to the table. Not only are these beautiful antipasti creations a great way to bring together sweet and savory Italian flavors, but also, they are easy to enjoy—from finger foods to elegant appetizers in minutes.
First, decide how many combinations of skewered antipasti you want to make. If you’re entertaining, be sure to choose a few varieties to accommodate a crowd.
WHEN SELECTING INGREDIENTS:
- Try to choose fresh herbs like basil and mint over dried ones. Not only do they enhance flavor, but as far as visuals, bright green leaves lend to a more vibrant presentation.
- Some like it hot, but some don’t, so make sure to offer a variety of savory goodies for the nibbling gang. Also, many piquant items are best paired with mild, creamy cheeses and savory flavors as to cushion some of that heat.
- Hit up that olive and antipasti bar! The crisp and fresh-tasting items on the bar are perfect for skewering. Some of these already-prepared combinations include different ingredients, such as Garlic and Pepper Antipasto, giving you more ways to flavor your skewers.
- Though most foods can be threaded, keep in mind that some ingredients just won’t stay on a stick! Super crumbly cheeses and fragile, cracker-like starches should be avoided. But do serve them on the side, if they will enhance your presentation
- For added flavor and texture, brush your antipasti with extra virgin olive oil, and then drizzle or sprinkle some additional ingredients. Try a sprinkle of crushed nuts, black pepper or grated cheeses like Parmigiano-Reggiano or Romano: the finer, the better. Also, both balsamic glaze and pesto sauce enhance taste and appearance with just a light drizzle.
- Just because you serve a bunch of tasty Italian favorites on sticks, doesn’t mean you can’t offer a side of dip, too! It’s a known fact that people love to dip, and so be sure to parade your colorful nibbles alongside any number of dips or sauces to accent.
SOME TASTY COMBINATIONS
- Artichoke Hearts, mortadella, Parmigiano-Reggiano and crushed pistachio nuts
- Artichoke Hearts, Roasted Tomatoes, Asiago and fresh basil
- Cipolline Balsamic Onions, Parmigiano-Reggiano and Honeycrisp apple
- Calamata Olives, cucumber, grape tomatoes, manouri and oregano
- Calamata Olives, feta, watermelon and fresh mint
- Garlic & Pepper Antipasto, Genoa salami and sharp provolone
- Piccante Green Pitted Olives, sharp white Cheddar and toasted bread cubes
- Oil-Cured Olives, orange and ricotta salata
- Olives Gigante, fresh mozzarella, basil leaves, Roasted Red Peppers and Modenacrem Balsamic Glaze
- Olives Gigante, goat cheese and Roasted Piquillo Peppers
- Italian Aglio Pitted Green Olives, pepperoni and hot pepper cheese
- Blue Cheese Stuffed Olives, Pepperazzi™ and Genoa salami