Annie's Noms

Dessert with a sprinkle of beauty.

  • Home
  • About
    • Why Food Blogging?
    • Contact
    • FAQ
  • Blog
  • Recipes
  • Beauty
  • Conversions
    • Cup to Gram Conversions
    • UK/US Substitutions
    • Oven Temperatures
  • Privacy Policy

Sun-Dried Tomato Antipasto Skewers

25.3.13 By Annie N

Jump to Recipe Print Recipe
Sun-dried Tomato Anitpasto Skewers

I’m so excited to share this recipe with you today!

I was approached by Sacla to test one of their delicious Italian antipasti products and I couldn’t wait for my product sample to arrive. You can get extra product information here.

Sun-dried Tomato Anitpasto Skewers

I’m sure you’re all aware by now, but we absolutely LOVE Italian food in this house! I would eat pasta and pizza everyday if I thought my waistline could cope!

If you don’t already know, antipasti are basically starters in Italian although I would be more than happy to eat this dish as a lunch! I love the intense burst of flavour you get with sun-dried tomatoes and I thought that some Provolone Piccante, Ciabatta and Pepperoni would go brilliantly with them.

Sun-dried Tomato Anitpasto Skewers

This is such an incredibly easy dish to prepare, yet it is absolutely delicious. I think the sun-dried tomatoes really finish it off, they are so juicy. There are obviously so many other things you can do with sun-dried tomatoes – you can add them to stews, bolognese and since I still have half a jar left after making these skewers, I think I’m going to make some spaghetti blogonese with the rest!

Sun-dried Tomato Anitpasto Skewers

I really hope you enjoy this recipe and decide to make it, I may have already eaten half of them myself, they’re really that good…

Sun-Dried Tomato Antipasto Skewers

An easy no-bake recipe, full of flavour and perfect for appetizers at a dinner party!
Print Recipe
Prep Time 20 minutes mins
Total Time 20 minutes mins

Ingredients
  

  • 12 wooden skewers, you can use metal as well of course
  • 1/4 of a loaf of Ciabatta
  • 120 g Provolone cheese
  • 12 slices of Etruscan Pepperoni, you can use any Italian meat you like
  • 12 Sacla Sun-Dried Tomatoes
  • Salad to serve, optional

Instructions
 

  • Toast the 1/4 loaf of Ciabatta and then cut into 2 inch cubes.
  • Cut the Provolone into 1 inch cubes. Thread the Ciabatta onto the skewers and then place the cheese onto each skewer.
  • Fold the Etruscan Pepperoni into quarters and then place on top of the cheese. My slices of pepperoni were quite large, if you're using small slices of pepperoni then just fold them in half and put them on the skewers.
  • Add a Sacla sun-dried tomato to the end of each skewer.
  • Serve with salad if desired, or just dive in and eat!
  • Antipasto Skewers will keep in an airtight container in the fridge for 2 days.

Notes

Recipe by Annie
Sun-dried Tomato Anitpasto SkewersSun-dried Tomato Anitpasto Skewers

Enjoy 🙂

Sacla sent me a sample of their antipasto to review, but all opinions are my own.

I link up at these great Link Parties!

Share this:

  • Facebook
  • Twitter
  • Pinterest

Filed Under: Appetizers, Recipes, Side Dishes Tagged With: antipasto, appetizer, easy, no bake, quick, starter

« Easter M&M Bark
Kinder Egg Bar Cookies »
Meet Annie
Recipe Developer, Food Photographer, Writer, lover of dessert and beauty! Photo
More about me...
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Categories

Archives

Popular Posts

These soft, sweet Eggnog and Cranberry muffins are made with homemade Eggnog, fresh cranberries and plenty of nutmeg to create the perfect Christmas breakfast treat!

Eggnog and Cranberry Muffins

This Classic Lemon Drizzle cake is an absolute must make! The softest, most tender lemon zest packed cake is then covered in a mixture of lemon juice and sugar to create the most amazing lemon lover's loaf cake!

Classic Lemon Drizzle Cake

The Pretty Pintastic Party #82

Avocado Ice Cream

The Pretty Pintastic Party #59

These baked doughnuts require only cake mix and three other ingredients to make! They're light and fluffy and you can dip in any flavour glaze you like!

Cake Mix Doughnuts

About

Annie is a self-taught baker, recipe developer and food photographer, who has an obsession with dessert and beauty! More…

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Recent recipes

This Vegan Lemon Coconut Layer Cake combines a soft, flavourful lemon sponge, whipped coconut vanilla frosting and has a toasted coconut coating on the sides. It is the perfect cake for a birthday or Spring gathering.
This Vegan Lemon Drizzle Cake is as delicious as the regular version, super easy to make and perfect to devour with your afternoon coffee. You really would not know it's vegan!
This Festive Spiced Soda Bread is a Christmassy twist on a classic Irish soda bread. Full of currants, sultanas, raisins, mixed peel and cranberries, it's flavourful, soft and perfect with a good serving of butter!

Copyright © 2025 Annie Ngai - Privacy Policy

 

Loading Comments...