Note: I was sent samples of Rovagnati Charcuterie Trio in order to make these Antipasto Skewers. Opinions are mine alone.
I love a handheld party appetizer. And I also love a charcuterie or cheese board. So it should come as no surprise that I think Antipasto Skewers are absolutely delightful.
Luckily, Rovagnati gave me the perfect excuse to share this recipe for Antipasto Skewers, featuring their Charcuterie Trio!
Rovagnati, the renowned charcuterie company committed to preserving Italian traditions, recently introduced their No-Nitrites-Ever Salami Line and their Antipasto Italiano Trio. Crafted at Rovagnati’s U.S. factory, the No-Nitrites-Ever Salami Line utilizes selected noble cuts of the finest meat, following a USDA-approved Italian curing and fermentation method. The long and slow curing ensures a high-quality product that maintains the authentic flavors synonymous with Rovagnati’s heritage.
Rovagnati sent me samples of two of their Trios: The Charcuterie Trio and The Salami Trio.
- The Charcuterie Trio includes sliced Prosciutto Crudo, Salame Milano, and Salame Napoli
- The Salami Trio includes Salame Milano, Hot Soppressata, and Salame Napoli
Both Trio’s are the perfect size for making Antipasto Skewers; one 6 oz container is enough for about 9 skewers. I used the Charcuterie Trio below, but you can easily substitute in the Salami Trio.
Equipment (paid links):
Ingredients (makes approximately 18 skewers, multiply as needed):
- 1 (9 oz container) cheese tortellini
- 1/4 cup Italian dressing (homemade or store bought)
- 1/2 cup balsamic vinegar
- 1 (16 oz jar) roasted red peppers
- 2 (6 oz containers) Rovagnati Charcuterie Trio
- 1 pint cherry tomatoes
- ~1/2 cup fresh basil leaves
- 1 (12 oz jar) marinated artichoke hearts
- 1 (12 oz container) marinated mini mozzarella balls
- 1 (8 oz container) pitted olives (I used Castelvetrano olives)
Cook tortellini according to package directions.
Drain and run under cold water while in the colander to stop the cooking process. Next, transfer to a bowl and drizzle with the Italian dressing.
Toss to combine, then cover and let marinate for at least 1 hour.
Add the balsamic vinegar to a small pot over medium-high heat. When it comes to a slight boil, reduce the heat.
Simmer, stirring occasionally, for 10 to 15 minutes, or until it reaches a nice, syrupy thickness (you want it to be able to coat the back of a spoon). Remove from heat and set aside – it will continue to thicken as it cools.
Remove one of the whole roasted red peppers from the jar and cut into bite-sized pieces.
Open your Rovagnati Charcuterie Trio. Tear each of the pieces of prosciutto in half. Set out your remaining ingredients.
When ready to prepare the skewers, thread the ingredients onto a 6-inch wooden skewer. This is the order I used: 1 cherry tomato, 1 basil leaf, 1 folded Salame Genoa, 1 tortellini, 1 artichoke heart, 1/2 piece folded prosciutto, 1 mozzarella ball, 1 piece of roasted red pepper, 1 folded soppressata, 1 pitted olive.
Repeat with remaining ingredients and skewers. Note: you will have leftover ingredients.
Drizzle the balsamic reduction over the skewers, if desired, and serve.
I love how colorful these are!
This makes a fairly hearty party appetizer — one skewer is probably two to three bites. And each bite is absolutely delicious! Be sure to layer your skewer so that the charcuterie is spread out throughout the skewer. That way you can make sure each bite has a delicious piece of charcuterie!
Antipasto Skewers
Ingredients
- 1 9 oz container cheese tortellini
- 1/4 cup Italian dressing homemade or store bought
- 1/2 cup balsamic vinegar
- 1 16 oz jar roasted red peppers
- 2 6 oz containers Rovagnati Charcuterie Trio
- 1 pint cherry tomatoes
- ~1/2 cup fresh basil leaves
- 1 12 oz jar marinated artichoke hearts
- 1 12 oz container marinated mini mozzarella balls
- 1 8 oz container pitted olives (I used Castelvetrano olives)
Instructions
- Cook tortellini according to package directions.
- Drain and run under cold water while in the colander to stop the cooking process.
- Next, transfer to a bowl and drizzle with the Italian dressing.
- Toss to combine, then cover and let marinate for at least 1 hour.
- Add the balsamic vinegar to a small pot over medium-high heat. When it comes to a slight boil, reduce the heat.
- Simmer, stirring occasionally, for 10 to 15 minutes, or until it reaches a nice, syrupy thickness (you want it to be able to coat the back of a spoon). Remove from heat and set aside – it will continue to thicken as it cools.
- Remove one of the whole roasted red peppers from the jar and cut into bite-sized pieces.
- Open your Rovagnati Charcuterie Trio. Tear each of the pieces of prosciutto in half. Set out your remaining ingredients.
- When ready to prepare the skewers, thread the ingredients onto a 6-inch wooden skewer. This is the order I used: 1 cherry tomato, 1 basil leaf, 1 folded Salame Genoa, 1 tortellini, 1 artichoke heart, 1/2 piece folded prosciutto, 1 mozzarella ball, 1 piece of roasted red pepper, 1 folded soppressata, 1 pitted olive.
- Repeat with remaining ingredients and skewers. Note: you will have leftover ingredients.
- Drizzle the balsamic reduction over the skewers, if desired, and serve.
