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Antipasto on a Stick

Rated as 5 out of 5 Stars

"These make-ahead, quick appetizers are a party-favorite!"
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Ingredients

10 m servings 183 cals
Original recipe yields 8 servings

Directions

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  • Prep

  • Ready In

  1. Thread each salami roll, mozzarella cheese, olive, tomato, artichoke heart, and basil roll onto each toothpick, respectively. Arrange toothpicks on a serving platter and drizzle olive oil over each.

Nutrition Facts


Per Serving: 183 calories; 15.3 g fat; 3.4 g carbohydrates; 8.4 g protein; 31 mg cholesterol; 696 mg sodium. Full nutrition

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Reviews

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Easy, fun, festive way to feed a crowd. I bought a salami stick and cut in into chunks rather than using slices.

This is a cute idea for a snack or a different way of having an unusual salad. You really don't need that much olive oil though, in fact it's even good without any oil.

I was asked to make an antipasto to bring to a small Italian Dinner party. After considering just doing a meat platter, I found this recipe. How perfect it was!!!! I found small marinated mo...

Great appetizer! I used chunks of salami rather than slices. My tomatoes were really bland so I marinated them for an hour in the artichoke marinade and I feel that added some additional flavor....

Very good as is! You can adjust the oil to your own liking or not have it at all. I added a little balsamic vinegar to my oil and drizzled that over. Very very good!

I used less oil and folded the salami in half and then in half again to make it triangular on the stick. Made it look more decorative. Yes, I'll make it again! Took it to a dinner party. Most gu...

I used marinated fresh mozzarella, marinated mushrooms, cherry tomatoes. Then I drizzled some of the marinade from the mushrooms and some from the fresh mozzarella over it. Next time I'll add th...

Marinated the tortellini and sliced bell pepper pieces in Italian Dressing. Cut long skewers in half and they were perfect size. Fit 5-6 pieces of food on each stick. Salomi, green olive, grape ...

Everyone loved it. Grandkids really enjoyed making them (and eating them!). Have made it twice now for hors d'oeuvres, and it's a winner.