Spiedini di Salame, Mozzarella e Olive

Nutrition · per serving

Steps

1. 1

   Drain the mozzarella well and pat it dry with kitchen paper so the skewers stay neat. If the salami slices are large, cut or fold them into bite-size pieces. Rinse the basil only if needed, then dry it thoroughly.

   100 g mini mozzarella balls, drained80 g salami, sliced into bite-size folds or halves if large12 fresh basil leaves
2. 2

   Assemble each skewer by threading 1 olive, 1 folded piece of salami, 1 basil leaf, and 1 mini mozzarella ball onto a toothpick. Repeat to make 12 bites, pressing gently so the basil stays tucked in and the cheese does not tear.

   12 green olives, pitted80 g salami, sliced into bite-size folds or halves if large12 fresh basil leaves100 g mini mozzarella balls, drained12 toothpicks or small skewers
3. 3

   Arrange the skewers on a plate. Drizzle lightly with the extra virgin olive oil and finish with a small pinch of black pepper. Serve immediately, or chill briefly for 5 minutes if you want them extra firm and refreshing.

   10 ml extra virgin olive oil1 pinch freshly ground black pepper

Origin & History

Spiedini, or small skewers, are a familiar part of Italian antipasto culture, where cured meats, cheese, olives, and herbs are served in simple combinations that highlight ingredient quality. This bite-sized version reflects the classic flavors of an antipasto platter in a modern, easy-to-serve form.