Antipasti skewers


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By Signe Johansen

Published 2018

  • About

In my last book, How to Hygge, I joked about how much I loved meat on a stick, and included a spiced, whisky chicken skewer recipe to that effect. This is a more low-fi, vegetarian version, using ingredients you can find at a deli or any good supermarket. They are perfect for those evenings when you want to curl up with a great book, and work well as a light lunch, too.


  • 3–6 small mozzarella balls (depends how big they are)
  • 3 pieces of chargrilled and marinated artichoke heart
  • 3 small cherry or baby plum tomatoes
  • 3 sun-blush or sun-dried tomatoes
  • 6 basil leaves
  • 6 pitted olives (3 green and 3 black if you like)
  • a little drizzle of olive oil and balsamic vinegar (optional)


    Assemble the ingredients on 3 skewers, alternating the basil leaves and olives with the other ingredients to make a pretty pattern. Drizzle a little olive oil and balsamic vinegar over them, if you wish. Eat now, or prep them for later.

    Serve the skewers as they are, or with a glass of chilled white wine.

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