Gluten-Free Antipasto Skewers

These vibrant gluten-free antipasto skewers burst with savory, briny, and slightly sweet flavors, offering a delightful medley of textures. Perfect for parties or a quick, satisfying snack, they are a colorful and flavorful appetizer.

Prep: 15 min Total: 35 min Serves: 4

At a glance: This easy snacks recipe yields 4 servings in about 35 minutes (15 min prep). It uses 9 ingredients — including marinated artichoke hearts, kalamata olives, roasted red peppers — and walks through 5 steps. Updated October 25, 2026. Browse more snacks recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Antipasto Skewers: When preparing this snacks recipe, prosciutto, marinated artichokes, roasted peppers and balsamic glaze should all be labeled gluten-free, since marinades and glazes can contain additives. Thread the skewers on a clean board away from bread or crackers.

Gluten-Free Notes for Gluten-Free Antipasto Skewers: This recipe is naturally gluten-free, relying on whole food ingredients and carefully selected accompaniments. Always check labels on marinated items and cured meats to avoid hidden gluten.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for Kalamata Olives, pitted, Roasted Red Peppers, drained and cut into bite-sized pieces, Balsamic Glaze. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

1 cup Marinated Artichoke Hearts, drained
1 cup Kalamata Olives, pitted Shop
1 cup Roasted Red Peppers, drained and cut into bite-sized pieces Shop
1 cup Fresh Mozzarella Balls (Bocconcini), drained
0.5 cup Prosciutto, thinly sliced and cut into small pieces
2 tbsp Extra Virgin Olive Oil
1 tbsp Balsamic Glaze Shop
0.5 tsp Dried Oregano Shop
0.25 tsp Freshly Ground Black Pepper

Instructions

1 Begin by preparing all your antipasto components. Ensure the marinated artichoke hearts and roasted red peppers are well-drained, and the fresh mozzarella balls are ready to be skewered. This step should take approximately 5-7 minutes.
2 In a medium bowl, gently toss the drained marinated artichoke hearts, pitted Kalamata olives, roasted red peppers, and fresh mozzarella balls with the extra virgin olive oil, balsamic glaze, dried oregano, and freshly ground black pepper. Mix until all ingredients are lightly coated and fragrant, about 2-3 minutes.
3 Thread the marinated artichoke hearts, Kalamata olives, roasted red peppers, mozzarella balls, and folded pieces of prosciutto onto small skewers. Aim for a visually appealing arrangement, alternating colors and textures on each skewer. This assembly process will take about 10-12 minutes.
4 Arrange the assembled antipasto skewers on a serving platter. If desired, you can drizzle a little extra balsamic glaze over the skewers or sprinkle with additional fresh herbs for a final touch. Allow the flavors to meld for about 5 minutes before serving.
5 Serve these delightful gluten-free antipasto skewers immediately as a vibrant appetizer or snack. They are best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 2 days, though the textures may soften slightly.

Nutrition (per serving)

326

Calories

Protein

16g

Carbs

14g

Fat

Fiber

194mg

Sodium

Tips & Notes

Pat the artichoke hearts and roasted red peppers dry so the skewers aren't drippy.
Assemble the skewers up to a few hours ahead, but add the balsamic glaze just before serving.
Choose prosciutto and balsamic glaze labeled gluten-free. Some glazes contain thickeners.

Common questions

How long does Gluten-Free Antipasto Skewers take?

Gluten-Free Antipasto Skewers takes about 35 minutes, including resting time: 15 minutes to prep, for 4 servings.

What should I check before making Gluten-Free Antipasto Skewers with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Antipasto Skewers?

Check Marinated Artichoke Hearts, drained, Kalamata Olives, pitted, Roasted Red Peppers, drained and cut into bite-sized pieces before they go into Gluten-Free Antipasto Skewers. Prosciutto, marinated artichokes, roasted peppers and balsamic glaze should all be labeled gluten-free, since marinades and glazes can contain additives. Thread the skewers on a clean board away from bread or crackers.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

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