Description
Individual charcuterie skewers that’s sure to please your guests at the next party! This recipe makes 12 skewers
Ingredients
Scale
- 1 pound cheddar cheese, cut into large cubes
- 6 ounces of salami
- 6 ounces of pepperoni or ham
- 2 sausages, fully cooked, thickly sliced
- 8 ounces of kalamata olives (with filling)
- 12 ounces of fresh sliced american cheese
- 6 mini dill pickles, cut in half
- 12 babybel
- meat stick, cut in 1-inch portions
- optional parsley for garnishing
Instructions
- Soak your skewer sticks in warm water for at least 30 minutes before using
- Start your skewer with a meat with either a cheddar cube or meat stick (you want to vary it and not make every skewer the same!)
- push it all the way to the bottom of the skewer, leaving around 1-inch at the bottom for handling
- add other ingredients in any order – recommend changing it up for every stick! For cheese and ham, fold it over in half and then in half again.
- end each skewer with a babybel at the top
- top with optional parsley for garnishing
Notes
1. Fresh sliced american cheese at the deli counter is easier to fold over than the types found in packages.
2. Change up the order of your skewer – but start it with something that is more “sticky” at the bottom of the skewer, so it holds everything else better. I would not start with a grape, or an olive.
3. It looks better, visually, to change the order of your ingredients
4. End each skewer with a babybel because it looks fantastic
5. Have the items face a different direction for depth and visual appeal. For instance, let the pickle face north-south while the meat stick face east-west!
