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Grilled Antipasto Skewers
  • Prep
    4 min
  • Total
    30 min
  • Servings

Grilled Antipasto Skewers


  • 12 Saputo cocktail Bocconcini cheeses
  • 12 cherry tomatoes, halved and seeded 
  • 6 marinated artichoke quarters, blotted dry
  • 12 marinated mushrooms, blotted dry
  • 6 slices pepperoni
  • 6 pieces marinated red pepper


  • 6 slices country bread, with crust
  • Sufficient quantity olive oil
  • ½ garlic clove, peeled
  • 4 anchovy fillets
  • Olive oil, to taste
  • Shredded basil leaves, to taste
  • 125 g (1 container) Saputo Parmesan cheese Petals


  1. Tuck a bocconcini ball into a tomato half and close with the other half. Repeat with the remaining balls and set aside.
  2. Assemble 6 skewers, alternating the stuffed tomatoes with the other ingredients.
  3. Preheat the barbecue.
  4. Grill the skewers over high heat until well browned.
  5. Brush the bread with oil and toast on the grill. Rub with the garlic.
  6. Place a slice of bread on each plate and top with an anchovy fillet and one skewer.
  7. Drizzle with oil, sprinkle with basil and serve with a bowl of parmesan petals.