I’ve put these tasty skewers together for so many events over the years. They are particularly good at a tailgate or potluck, since they travel so easily and you can walk around with one and still hold a drink. Each time I make them, they are a little different. I try to make them colorful, but the components can change depending on what you have on hand. Here’s my go-to, but a variation you may like too.

Tips:

• Here’s where presentation counts a lot. I love these bamboo skewers, but they make fun pompom ones I’ve used for the holidays too.

• I think a 4-6” skewer is the perfect size. Anything larger is too much (yes, I know there’s a joke here).

• Greek inspired: chunks of feta, cherry tomatoes, cucumber, green olives, wedge of pita, with Greek dressing, heavy on the oregano, drizzled on top.

Antipasto Skewers

Makes a dozen

PREP minutes

INGREDIENTS

12 bocconcini mozzarella, unmarinated

12 cherry tomatoes, in any color

12 leaves of basil

12 slices of Genoa salami, thinly sliced at the deli

12 pitted olives, I love Castelvetrano, but use what you like or have

12 cheese tortellini, cooked al dente

Options: pesto, balsamic glaze, good olive oil

salt and pepper to taste

INSTRUCTIONS

1. Place each of the items on the skewer. The only “rule” here is to make sure you vary the colors on the skewer. I wouldn’t place the basil next to the green olive, but that’s me. Also, place the tomato, olive or bocconcini at the end of the skewer to act like a stopper, keeping everything on the skewer.

2. Place the skewers on a rectangular platter and depending which topping you prefer, drizzle some good olive oil on the skewers and sprinkle salt and pepper on top. If you like the pesto or balsamic glaze, I like to drizzle it on the platter first, then place the skewers on top.