Quick Answer: Charcuterie skewers are a board on a stick: folded cured meat, a cheese cube, and something fresh or briny like a grape, olive or cherry tomato. Use 4-inch picks for 2 or 3 bites or 6-inch skewers for 5 or 6 pieces. Plan 3 to 4 skewers per guest alongside other food, or 6 to 8 if they're the main appetizer. Make them up to a day ahead and add drizzles and fresh basil just before serving.
Skewers turn a charcuterie board into finger food. Guests don't need a plate or a knife, there's no crowding around one board, and every bite has the right balance of salty, creamy and fresh. They're perfect for cocktail parties, showers, game days and any party where people stand and mingle.
8 combinations that work
Each one balances salt and fat (meat and cheese) with acid or sweetness (fruit, pickles, a drizzle), the same rule that makes a good board work. See pairing by contrast for why.
| Skewer | Thread on | Finish with |
|---|---|---|
| Classic antipasto | Folded Genoa salami, mozzarella pearl, marinated artichoke, Castelvetrano olive | Olive oil and Italian herbs |
| Caprese | Cherry tomato, fresh basil leaf, mozzarella pearl, folded prosciutto | Balsamic glaze just before serving |
| Tortellini | Cooked cheese tortellini, salami, olive, roasted red pepper | Pesto or Italian dressing |
| Sweet and salty | Prosciutto, melon ball or a fresh fig, a mint leaf | A drizzle of honey |
| Spanish | Manchego cube, folded chorizo, membrillo cube, Marcona almond on top | Nothing; it's complete |
| Cheddar and apple | Aged cheddar cube, apple cube (tossed in lemon water), smoked almond or a pecan | Hot honey for heat |
| Brunch | Folded smoked salmon, cucumber round, a dot of herbed cream cheese, caper | Fresh dill |
| Kids | Mild cheddar cube, turkey pepperoni, grape, pretzel piece | Nothing; keep it simple |
For pregnant guests, use the combinations with pasteurized cheese and swap cured meat for cooked ham or crisped pepperoni, or skip the brunch skewer's smoked salmon. See the pregnancy-safe board guide.
How many skewers per person
| Per guest | Meat and cheese per skewer | |
|---|---|---|
| With other appetizers or before a meal | 3 to 4 skewers | About ½ oz each |
| Skewers are the main appetizer | 6 to 8 skewers | About ½ oz each |
Four skewers at ½ oz each give a guest 2 oz each of meat and cheese, the same amount we plan for a board before a meal.
Shopping list for 25, 50 or 100 skewers
| Item | 25 skewers | 50 skewers | 100 skewers |
|---|---|---|---|
| Salami or other cured meat (thin slices) | 13 oz | 1¾ lb | 3½ lb |
| Cheese (cubes or pearls) | 13 oz | 1¾ lb | 3½ lb |
| Cherry tomatoes, olives, grapes or artichokes | 1 lb | 2 lb | 4 lb |
| Fresh basil or herbs | 1 bunch | 2 bunches | 3 bunches |
| Skewers or picks | 30 | 60 | 115 |
| Drizzle (glaze, oil, pesto or honey) | ½ cup | 1 cup | 2 cups |
Buy a few extra skewers; some always splinter or bend. From 50 skewers the amounts include about 10% extra.
How to build them
- Prep everything first. Cube the cheese into ½- to ¾-inch cubes, drain the olives and artichokes and pat them dry, and wash and fully dry the tomatoes and grapes.
- Fold the meat. Fold salami in half, then in half again, into a quarter-circle. Fold prosciutto into a loose ribbon.
- Thread firm to soft. Start with something firm at the bottom (cheese or a tomato) so the skewer stands up, then the meat through its fold, then the softer or wetter pieces at the top.
- Keep the sizes even. Pieces that match in size make the platter look neat and help each skewer stand or lie flat.
- Arrange. Lay them in neat rows on a platter, stand them up in a block of cheese or a halved melon, or fan them in a ring for a wreath.
- Drizzle last. Add balsamic glaze, olive oil, pesto or honey just before serving so nothing gets soggy.
Christmas charcuterie skewers
Use red, green and white: cherry tomato, basil and mozzarella (a caprese "wreath"), or salami, white cheddar cut into stars, rosemary and a cranberry. Arrange the skewers in a ring on a round platter with rosemary sprigs underneath for a skewer wreath, or in rows that narrow into a triangle for a Christmas tree. See our Christmas wreath board and Christmas tree board for the full shapes.
Make-ahead timing
- Up to a day ahead: build the skewers without basil, apples or drizzles. Lay them in a single layer in a covered container lined with a paper towel and refrigerate.
- 30 minutes before: take them out so the cheese loses its chill, add basil and any apple pieces.
- Just before serving: drizzle.
- Once out: serve within 2 hours, or 1 hour above 90°F.
FAQ
How many charcuterie skewers per person?
Plan 3 to 4 skewers per guest when there is other food, and 6 to 8 per guest if skewers are the main appetizer. Each skewer holds about ½ oz each of meat and cheese.
What size skewers are best for charcuterie skewers?
4-inch cocktail picks for two or three bites, and 6-inch bamboo skewers for five or six pieces. Decorative knotted picks look nicest on a platter.
How far ahead can you make charcuterie skewers?
Make them up to a day ahead, cover them tightly and refrigerate. Leave off anything that wilts or browns, such as basil and apples, and add drizzles like balsamic glaze or olive oil just before serving.
What goes on an antipasto skewer?
A folded slice of salami, a cube or pearl of mozzarella or provolone, a marinated artichoke heart or olive, and a cherry tomato or roasted red pepper. Drizzle with olive oil and Italian herbs.
How do you keep salami on a skewer?
Fold each slice in half and then in half again into a quarter-circle, and pierce it through the center fold. Folded salami grips the skewer and looks like a little ruffle.
Get one board idea a week, plus the free charcuterie cheat sheet, when you join the Charcuterie Lab newsletter.
