Antipasto Skewers
Thread salami, mozzarella, cherry tomatoes, artichoke hearts, olives, and basil onto skewers, then drizzle with an olive oil, red wine vinegar, and oregano dressing. Serve immediately or chill briefly and let them come toward room temperature before serving.
Antipasto skewers are what happens when a charcuterie board gets tired of people hovering over it and decides everybody can carry their own portion. Fresh mozzarella, folded salami, cherry tomatoes, marinated artichoke hearts, Kalamata olives, and basil get threaded onto picks, so every bite has something creamy, salty, juicy, briny, and fresh going on at the same time. Folding the salami instead of spearing it flat is more than presentation; the folds give the skewer some volume and catch the olive oil, red wine vinegar, and oregano dressing instead of letting it run straight to the platter.
They are also one of those appetizers that look significantly more organized than the person who made them. Assemble the skewers ahead if you need to, but hold the dressing until close to serving and give refrigerated skewers about 10 minutes at room temperature so the mozzarella is not refrigerator-firm and mute. Use cocktail picks for party bites or longer skewers if you want something more substantial. Either way, you get the whole antipasto situation in one pass, with no guest excavating the platter for the last olive like a tiny, highly motivated archaeologist.
