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- Meats: Dry Salami and Prosciutto
- Dry Salami and prosciutto are pretty classic antipasto ingredients. Feel free to use any other cured meat you like. Here are some great options:
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- Olives: Green and Black
- I used green Castelvetrano olives for their delicate flavor. Buttery with a smooth flavor and texture, these olives are a great choice. Can’t find Castelvetrano? No problem, any other green olive will work.
- Opt for regular canned black olives for this recipe. Kalamata olives have a little too strong of flavor and are brinier as well.
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- Fresh Mozzarella: Ciliegine
- Mozzarella adds a richness and creaminess that perfectly balances the cured meats and olives. Look for the little mozzarella balls in the deli section of your grocery stores. If you can’t find Ciliegine, look for any fresh mozzarella that is the size of a cherry tomato.
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- Veggies: Peppers and Tomatoes
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- Pepperoncini or banana peppers are great options for these skewers. Buy them whole and then cut in half or quarters. Find them near the olives in your grocery store.
- Grape tomatoes are a great option but cherry tomatoes or other small tomatoes are also great options.
- Herbs: Basil and Rosemary
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- The basil adds needed freshness and a pop of color to the skewers. Fold leaves in half or cut in half before threading onto the skewer.
- Rosemary sprigs are used to add to the overall “wreath” feel. They are not meant to be eaten.
Calories: 200kcal | Carbohydrates: 4g | Protein: 8g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 815mg | Potassium: 179mg | Fiber: 2g | Sugar: 1g | Vitamin A: 534IU | Vitamin C: 22mg | Calcium: 91mg | Iron: 1mg
