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)