Charcuterie Skewers
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Diet: Low-Carb, Gluten-Free
Ingredients
Scale
- 12 wooden or bamboo skewers (6-inch length)
- 24 slices of Salami (Genoa or Soppressata)
- 12 fresh mozzarella pearls
- 12 cherry tomatoes
- 12 green olives (pitted)
- 12 marinated artichoke heart halves
- 12 fresh basil leaves
- 12 cucumber slices (thickly sliced)
- Balsamic glaze for drizzling (optional)
- Dried oregano or Italian seasoning for garnish
Instructions
- Wash the cherry tomatoes, cucumber, and fresh basil leaves. Pat them dry with a paper towel to ensure the skewers don’t become slippery. Slice the cucumber into rounds and drain the liquid from the mozzarella pearls, olives, and artichokes.
- Take a slice of salami and fold it in half, then fold it in half again to create a small triangle or “ribbon” shape. This adds height and texture to the skewer, making it look much more professional than a flat slice.
- Begin threading the ingredients onto the skewer. A good order to follow is: one cherry tomato, a folded slice of salami, a mozzarella pearl, a fresh basil leaf, another folded salami slice, an olive, an artichoke heart, and finally a cucumber slice at the base to help the skewer stand if needed.
- Place the finished skewers on a serving platter. Sprinkle a little dried oregano or Italian seasoning over the cheese and tomatoes. If you like a bit of sweetness, lightly drizzle the skewers with a balsamic glaze just before serving.
Find it online: https://www.pleasecook.com/snacks/charcuterie-skewers/