Gluten-Free Antipasto Skewers

Ingredients

Shop links on this page are for Kalamata Olives, pitted, Roasted Red Peppers, drained and cut into bite-sized pieces, Balsamic Glaze. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 1 cup Marinated Artichoke Hearts, drained
• 1 cup Kalamata Olives, pitted Shop
• 1 cup Roasted Red Peppers, drained and cut into bite-sized pieces Shop
• 1 cup Fresh Mozzarella Balls (Bocconcini), drained
• 0.5 cup Prosciutto, thinly sliced and cut into small pieces
• 2 tbsp Extra Virgin Olive Oil
• 1 tbsp Balsamic Glaze Shop
• 0.5 tsp Dried Oregano Shop
• 0.25 tsp Freshly Ground Black Pepper

Instructions

1. 1 Begin by preparing all your antipasto components. Ensure the marinated artichoke hearts and roasted red peppers are well-drained, and the fresh mozzarella balls are ready to be skewered. This step should take approximately 5-7 minutes.
2. 2 In a medium bowl, gently toss the drained marinated artichoke hearts, pitted Kalamata olives, roasted red peppers, and fresh mozzarella balls with the extra virgin olive oil, balsamic glaze, dried oregano, and freshly ground black pepper. Mix until all ingredients are lightly coated and fragrant, about 2-3 minutes.
3. 3 Thread the marinated artichoke hearts, Kalamata olives, roasted red peppers, mozzarella balls, and folded pieces of prosciutto onto small skewers. Aim for a visually appealing arrangement, alternating colors and textures on each skewer. This assembly process will take about 10-12 minutes.
4. 4 Arrange the assembled antipasto skewers on a serving platter. If desired, you can drizzle a little extra balsamic glaze over the skewers or sprinkle with additional fresh herbs for a final touch. Allow the flavors to meld for about 5 minutes before serving.
5. 5 Serve these delightful gluten-free antipasto skewers immediately as a vibrant appetizer or snack. They are best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 2 days, though the textures may soften slightly.

Nutrition (per serving)

Tips & Notes

• Pat the artichoke hearts and roasted red peppers dry so the skewers aren't drippy.
• Assemble the skewers up to a few hours ahead, but add the balsamic glaze just before serving.
• Choose prosciutto and balsamic glaze labeled gluten-free. Some glazes contain thickeners.

Common questions