Holiday Antipasto Skewers with Salami and Mozzarella

The easiest way to make an antipasto platter feel put together is to give every bite its own little balance. On these holiday antipasto skewers, cool mozzarella meets savory salami,…

By Julia • November 8, 2026 • Reading time: 8 min

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Serves 4–6

The easiest way to make an antipasto platter feel put together is to give every bite its own little balance. On these holiday antipasto skewers, cool mozzarella meets savory salami, then a tomato and basil leaf bring a fresher note before the olive and artichoke finish things with a tangy, briny bite. The pieces are small, but the order makes each skewer feel complete.

I like this format because the components are easy to recognize and there’s no last-minute arranging once the platter is ready. The fresh mozzarella and marinated artichokes need a little attention before they go on: drain them well, then pat them dry so the skewer stays tidy instead of leaving a puddle on the platter. Fold the salami and basil gently, thread on the pieces, and the result is a colorful, savory bite with creamy mozzarella at its center.

Holiday Antipasto Skewers with Salami and Mozzarella colorful savory bites

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Kitchen Note

The mozzarella and artichoke pieces should feel dry on the outside before they go onto the skewers. Extra moisture can make the basil look limp and leave a wet spot under the finished platter.

Save these holiday antipasto skewers for a festive platter with creamy mozzarella, Genoa salami, and a bright basil-and-tomato bite.

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Why Every Skewer Needs Both a Mild Bite and a Briny One

Antipasto ingredients are bold in different ways. Genoa salami brings savory richness, green olives and marinated artichokes have a sharper, brinier edge, and fresh mozzarella softens both. If every bite leaned on the salami and olive alone, the result would taste saltier and heavier; the mozzarella, tomato, and basil keep the whole combination lively.

The order on the skewer helps preserve that contrast. Rather than bunching the strongest flavors together, the tomato and folded basil sit between the salami and the briny pieces. You get a little variation as you eat, while each skewer still carries all six components. That’s also why the pieces should stay bite-size: the aim is to get a taste of each ingredient together, not to wrestle with a large piece of cheese or a floppy slice of salami. The balance is what makes these skewers work as a small appetizer instead of just a row of toppings.

What the Mozzarella, Salami, and Marinated Artichokes Bring

Holiday Antipasto Skewers with Salami and Mozzarella festive appetizer bites

Fresh mozzarella ciliegine — These small balls are sized for a one-bite skewer and bring a mild, milky center. Store-brand ciliegine work well; draining and patting them dry matters more than paying extra. If you can only find a larger fresh mozzarella ball, cut it into bite-size pieces and pat the cut surfaces dry, though the shapes won’t be as uniform.
Genoa salami — Thin slices fold neatly around the other ingredients, and Genoa’s gentle seasoning doesn’t overpower the mozzarella. Look for slices that are pliable rather than brittle. Another thinly sliced, mild dry-cured salami is the closest substitute; a more heavily seasoned one will make each bite saltier and bolder.
Cherry tomatoes — Their juicy acidity refreshes the palate between the richer and saltier pieces. Choose tomatoes that feel firm, not soft or split. Grape tomatoes are a useful swap and hold their shape well; wash and dry them before threading.
Fresh basil — Basil gives the skewer its fragrant, peppery lift, and fresh leaves are worth choosing here because dried basil can’t provide the same tender bite. Use leaves that aren’t bruised or wilted. Fresh flat-leaf parsley can stand in when basil is unavailable, though the result will be greener and less aromatic.
Pitted green olives — Their briny, slightly sharp flavor cuts through the creamy cheese. A basic jarred green olive is fine as long as it’s drained and pitted. Pitted black ripe olives are a milder substitute, so the finished skewers will taste less briny.
Marinated artichoke hearts — These contribute a tangy, tender finish that pairs naturally with the olives and salami. Choose bite-size pieces and drain and pat them dry; a less expensive jar works as long as the pieces are intact. Marinated mushrooms can substitute, bringing a softer, earthier flavor in place of the artichoke’s tang.

How to Thread the Antipasto Skewers Without Crushing the Basil

Dry the Pieces That Carry Extra Moisture

Drain the fresh mozzarella and marinated artichoke pieces, then pat them dry before you start assembling. Wash and dry the cherry tomatoes as well. A dry surface makes the pieces easier to handle and keeps the platter from collecting moisture. Set out the basil leaves and salami slices so they’re ready to fold as you thread.

Fold and Thread in the Same Order

Use twelve 6-inch wooden skewers, threading one mozzarella ball, one salami slice folded into quarters, one cherry tomato, one basil leaf folded in half, one green olive, and one artichoke piece onto each. Keep the folds loose enough that the salami and basil don’t bunch into a dense knot. Pierce each piece steadily rather than forcing the skewer through it; the small mozzarella balls and ripe tomatoes can split if they’re pushed too hard. Follow the same sequence on every skewer for an even-looking platter.

Arrange the Platter and Keep It Chilled

Arrange the finished skewers on a platter and cover it. Refrigerate until serving so the mozzarella stays cool and the basil stays fresh-looking. These can be assembled and refrigerated for up to 4 hours before serving. Set the platter out when you’re ready to serve, rather than leaving it uncovered while you finish other preparations.

Easy Swaps for a Different Antipasto Skewer

Make a vegetarian version

Replace the folded salami with a strip of roasted red pepper, folded to fit the skewer. It keeps the savory, tender element in the same spot while making the bite sweeter and less rich. Drain and pat the pepper dry so it doesn’t add extra moisture.

Give the skewers a deeper olive flavor

Swap the green olives for pitted Kalamata olives if you want a darker, fruitier, more pronounced olive note. Their flavor is stronger, so the skewers will taste less mild overall. Drain them well before threading.

Make-Ahead and Serving

Refrigerator: Assemble the skewers, arrange them on a platter, cover, and refrigerate for up to 4 hours before serving.
Freezer: Freezing isn’t a good fit for these assembled skewers. The fresh mozzarella and tomatoes lose their pleasant texture when thawed, and the basil won’t stay fresh-looking.
Serving: Serve them cold; reheating isn’t needed. Keep the platter covered and chilled until it’s time to put it out.

Questions About Making Holiday Antipasto Skewers

Can I use short appetizer picks instead of 6-inch skewers?+

Short picks may not have enough room for all six ingredients without crowding them. The 6-inch wooden skewers give each piece enough space to thread in the intended order.

Can I serve these without skewers?+

Yes. Arrange the ingredients together on a platter as individual antipasto bites, but keep the pieces close so it’s easy to take a little of each. The skewers are the tidier option when you want every serving portioned in advance.

How do I keep the basil from splitting as I thread it?+

Fold the leaf in half and guide the skewer through gently instead of pushing hard against it. Very large leaves can be folded loosely; forcing a tight fold is more likely to bruise or tear the tender leaf.

How do I keep the platter cold while guests serve themselves?+

Keep the main platter refrigerated and bring it out when you’re ready to serve. For a longer gathering, put out a smaller portion and replenish it with chilled skewers rather than leaving the full platter on the table.