This Easy Mini Italian Skewers Appetizer recipe is gluten free and tree nut free. It can also be made dairy free by using dairy free cheese. I am celiac, lactose intolerant and allergic to almonds. In the begining, it was so hard to find recipes that cater to more than one food allergy or restriction. After that, making sure every single one of my recipes cater to people with multiple dietary restrictions and/or food allergies was so important to me!
These Easy Mini Italian Skewers Appetizer are gluten free, nut free, just like my gluten free italian chicken sausage skewers! They are the perfect individual italian appetizers for your next get together! These easy antipasto skewers take 10 minutes to prepare and are a crowd pleaser. All you need are fresh mozzarella balls and a range of italian meats! This antipasto skewer recipe is perfect for bridal showers and is the perfect party food. This easy party appetizer is packed with fresh ingredients and makes a perfect addition to a summer barbecue or for the holiday season, just like my gluten free easy corn dip. This delicious appetizer is perfect for a large crowd or to serve before your main meal. These antipasto kabobs use classic antipasto ingredients that you can adjust to your own personal taste.
WHY YOU’LL LOVE THIS RECIPE
- This Easy Mini Italian Skewers Appetizer Recipe is simple to make.
- These Mini Italian Skewers Appetizer is super easy to transport without ruining the presentation!
- This appetizer is personal sized so you dont have to share. They are served on wooden skewers.
- Its mess-free!
- This Easy Mini Italian Skewers Appetizer Recipe travels well and the presentation will be the talk of the party!
- Its gluten free and nut free – very allergy friendly.
- To make this Easy Mini Italian Skewers Appetizer Recipe dairy free you can use vegan/dairy free cheese!
- You can add your favorite antipasto toppings such as cherry tomatoes, melon balls, pepperoncini peppers, green olives, black olives, red peppers, artichoke hearts, cooked tortellini or cheese tortellini to make these your own!
- This easiest appetizer is a show stopper. Arranged on a serving platter with fresh herbs it is a picture perfect italian antipasto platter.
INGREDIENTS & SUBSTITUTIONS
Meats
You can use any type of meat for this Easy Mini Italian Skewers Appetizer. I chose to use salami, proscuitto and pepperoni. You can choose from turkey pepperoni, coppa, capicola and sopressata, etc. Feel free to add some chicken sausage sweet or spicy italian sausage. You just need to cook the sausage rounds and then add them the same way you would add the salami. For a healthier option you can use turkey peppersoni and chicken sausage since they are the meats with less fat content.
Cheeses
For this recipe I used Provolone and plain mozzarella balls. You can use fresh mozzarella or mini mozzarella cheese balls. They will both work perfectly on a stick. You can also use gruyere, manchego, colby, cheddar, pepper jack, havarti, or muenster and cut into cubes before putting on the skewer. Any cheese you would put on a cheese board would work here! All these can be found at your grocery store. I would skip soft cheeses like blue cheese and cream cheese since they will not hold up on a stick.
HOW TO MAKE A VEGAN ANTIPASTO
To make this Antipasto On A Stick dairy free you can use vegan/dairy free cheese! There are a wide variety of vegan cheeses out there including blocks of vegan mozzarella, cheddar, or swiss! To make this recipe vegan, use vegan meats such as vegan cold cuts or sliced vegan meat or crispy tofu or air fried polenta cubes.
TASTE & TEXTURE
The texture of this Antipasto On A Stick is exactly the same as a traditional cheese or charcuterie board. Its mixed with hard and soft cheeses, meats and foods you can eat by hand and snack on. You can choose to use spicy or more mild meats, soft or harder cheeses. Top with a drizzle of extra-virgin olive oil for best results.
HOW TO MAKE
1. Cut sticks into 6” lengths.
2. Diced up cheese into 1” cubes.
3. Slice up Orange wedges into a similar size piece.
4. Layer the meats, cheese and oranges on the stick. I like to keep the cheese and oranges for the ends to make sure nothing falls off. The meats I try to handle as little as possible so they don’t look overworked. I just fold them a few times and slide them into the stick. The best way is to create an assembly line with the small bowls so you can just go down the order arranging them in different ways for each of the little antipasto skewers.
EXPERT TIPS & TRICKS
- Make sure to soak your bamboo skewers in cold water before using.
- When making these Antipasto On A Stick I make sure to alter the order of the ingredients as i continue down the stick. You do not want all the mozzarella at the top and all the oranges at the bottom. You want to make sure they ingredients are properly rotated bteween and slightly spaced apart. Do not pack the skewers with as much cheese and meat as you can fit on. They look betteer when they are 50-75% full and ingredient are evenly spaced out.
- A great way to make vegetarian caprese skewers just use cheese and grape tomatoes for your appetizer skewers and skip the meat.
- Drizzle in italian dressing, drizzle of olive oil, balsamic vinegar, balsamic glaze or sprinkle with italian seasoning before serving.
- Garnish with fresh herbs or fresh basil leaf for a pop of color!
- Serve with a side of crusty bread or gluten free bread for a fun addition.
HOW TO SERVE & STORE
These can be prepped 24 hours aead of time and stored in an air tight container for 24 hours in an airtight container. You can also wrap with plastic wrap.
Store in the freezer in an airtight container for up to 3 months. Remove from freezer and let come to room temperature before serving.
Easy Mini Italian Skewers Appetizer Recipe (gluten free)
Ingredients
- 1 lb Salami
- 1 lb Pepperoni
- 1 lb Provolone
- 1 lb Prosciutto
- 1 block Mozzarella
- 2 Oranges
Instructions
- Cut sticks into 6” lengths.
- Diced up cheese into 1” cubes.
- Slice up Orange wedges into a similar size piece.
- Layer the meats, cheese and oranges on the stick. I like to keep the cheese and oranges for the ends to make sure nothing falls off. The meats I try to handle as little as possible so they don’t look overworked. I just fold them a few times and slide them into the stick.
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