Gluten Free Antipasto Skewers
Total time20 min
Prep time20 min
Cook time0 min
4.7(11)
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Learn more →Ingredients
8 servings
- 6 oz salami, sliced
- 8 oz fresh mozzarella balls (ciliegine or bocconcini)
- 1 jar (12 oz) marinated artichoke hearts, drained
- 1 cup pitted kalamata olives or green olives
- 1 jar (12 oz) roasted red peppers, drained and cut into 1-inch pieces
- 16 fresh basil leaves
- 2 tbsp extra-virgin olive oil
- ½ tsp dried italian seasoning
- ¼ tsp red pepper flakes (optional)
- flaky sea salt, to taste
Instructions
- 1
Fold each salami slice in half, then in half again to form a small ruffled quarter-circle.
- 2
Thread each skewer in this order: one mozzarella ball, one folded salami piece, one artichoke heart quarter, one olive, one piece of roasted red pepper, and one basil leaf folded in half.
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