Gluten-Free Antipasto Skewers
By the Gluten Free Recipes team ·
These vibrant gluten-free antipasto skewers burst with savory, briny, and slightly sweet flavors, offering a delightful medley of textures. Perfect for parties or a quick, satisfying snack, they are a colorful and flavorful appetizer.
At a glance: This easy snacks recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 9 ingredients — including marinated artichoke hearts, kalamata olives, roasted red peppers — and walks through 5 steps. Updated . Browse more snacks recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Antipasto Skewers: When preparing this snacks recipe, exercise caution with packaged ingredients like marinated artichokes, olives, and cured meats, as they can sometimes be processed in facilities that also handle gluten-containing grains. Always look for certified gluten-free labels In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Antipasto Skewers: This recipe is naturally gluten-free, relying on whole food ingredients and carefully selected accompaniments. Always check labels on marinated items and cured meats to avoid hidden gluten.
Ingredients
- 1 cup Marinated Artichoke Hearts, drained
- 1 cup Kalamata Olives, pitted
- 1 cup Roasted Red Peppers, drained and cut into bite-sized pieces
- 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
- 0.5 tsp Dried Oregano
- 0.25 tsp Freshly Ground Black Pepper
Instructions
- 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
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
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
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
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
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- These keep well for up to 5 days — make a batch at the start of the week for easy grab-and-go snacking.
- Rotate the pan halfway through baking to account for any hot spots in your oven.
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