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Antipasto Skewers With Kale Pesto

Featured in the Honolulu Star-Advertiser on March 24, 2021.

antipasto skewers with kale pesto


Antipasto Skewers with Kale Pesto

  • 2 cups cubed sour dough bread
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup mixed olives, pitted
  • 1 cup cherry tomatoes
  • 1 cup marinated artichokes, quartered
  • 1 cup melon balls
  • 1 roasted red pepper, cut into bite size pieces
  • 6-8 ounces thinly sliced prosciutto and/or salami
  • 1 cup mozzarella balls
  • 1 cup fresh basil

Kale Pesto:

  • 1 cup roughly chopped kale
  • 1 cup fresh basil
  • 2 tablespoons toasted pine nuts
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • Kosher salt to taste


Antipasto Skewers:

  1. Heat oven to 375°F.
  2. Arrange bread cubes in a single layer on a baking sheet and drizzle with olive oil.
  3. Season with salt and pepper and toss to combine.
  4. Bake 8-10 minutes or until lightly toasted and golden.
  5. Let cool.
  6. To assemble skewers, thread bread cubes, olives, tomatoes, artichokes, melon, red peppers, prosciutto, mozzarella, and basil on long skewers.
  7. Arrange on a serving plate and drizzle with kale pesto.

Makes 20 skewers.

Kale Pesto:

  1. In a blender, combine all ingredients and pulse until chunky smooth.
  2. Add salt to taste.
  3. Keep stored in the fridge for up to 2 weeks.
  4. Serve with the skewers.

Makes 1-1/4 cups.

Approximate Nutrient Analysis per skewer (not including salt to taste):
180 calories, 11 g fat, 3.5 g saturated fat, 20 mg cholesterol, 450 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g sugar, 7 g protein

Approximate Nutrient Analysis per 1/4 cup serving of pesto (not including salt to taste):
140 calories, 15 g fat, 2.5 g saturated fat, 5 mg cholesterol, 100 mg sodium, 2 g carbohydrate, 0 g fiber, 0 g sugar, 2 g protein.


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