What are things to avoid on Charcuterie boards or skewers?

I always avoid using fruits that can turn brown, like apples. Also, it's incredibly important to get the liquids out of the ingredients. Olives, artichokes, etc. all have a lot of juice and you don't want it flooding the other ingredients. Don't put anything really spicy on the board without letting people know and avoid pungent cheeses that might throw people off or smell a little funky.

Can I prep this recipe ahead of time?

Absolutely! Don't pour over the balsamic glaze until serving or just serve it on the side. Wrap the tray in plastic wrap up to a day ahead and keep it in the fridge until serving.

How to store leftovers:

Store the leftovers in the fridge and eat as a snack for the next few days or throw all the ingredients into a salad with Creamy Balsamic Dressing .

Easy Charcuterie Skewers - Simply Made Eats

Description

These Charcuterie Skewers are a super fun Appetizer for parties and for the Holidays. They're hand held, bite sized antipasto and they combine meat, cheese and veggies-all on one stick. Plus, no cooking involved!

Ingredients

Scale

4 ounces of thinly sliced salami, about 15 slices
3 ounces of prosciutto slices, tear each slice into about 3 pieces and use 1 piece per skewer
1 cup whole olives with no pits (green, black or kalamata)
14 ounce can of quartered artichokes, drained
10-12 ounce jar of roasted red peppers, drained
8 ounces of small mozzarella cheese balls or block cut into bite size cubes
1/4 cup of balsamic glaze for serving
Wooden Skewers

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Instructions

Slice the roasted red peppers into small bite size squares.
Drain the liquid from the roasted red peppers, olives, artichokes and mozzarella and pat dry, making sure nothing is soaked in juices.
Take a skewer and alternate between salami and prosciutto. Then, slide on the artichoke, mozzarella cheese, olive, and finally the roasted red pepper.
Optional: Arrange in a circular shape to form a wreath. Place the balsamic glaze in a bowl in the center or on the side.
Serve and enjoy!

Equipment

Cutting Board

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wusthof knife

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Notes

Make sure the ingredients are all really drained and dry before starting the skewers. Also, you want everything bite size, so cut the ingredients accordingly.
I like making the same pattern on each stick and shape them in a circular shape to form wreath, but that's up to you and not entirely necessary.
Place the mozzarella between the olives and artichokes, so they don't turn red from the peppers.
Either serve the balsamic separately or drizzle on right before serving. When it soaks into the cheese, it looks unpleasant to me, so I serve it on the side and guests can drizzle it on themselves before eating.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Appetizer
Method: no cook
Cuisine: Italian