Antipasti Skewers

A Recipe from Alexis de Boschnek's new book Nights and Weekends

I’m heading to the East Coast this week, which means I’ll finally be able to enjoy some hot summery weather after very, very chilly July in the Bay Area. This also means, of course, that I’ll be looking for ways to make meals for the family to enjoy at our friends’ house and out in the park—ideally things that require very little effort and absolutely no time spent near a stove or oven.

Thankfully, the wonderful

Alexis deBoschnek

has me covered with this recipe from her new book, Nights and Weekends—Recipes That Make the Most of Your Time, which comes out this week! These antipasti skewers are everything I want to eat on a hot night—and I can even assemble them by just making a stop at Zabar’s or Whole Foods (or a deli and a fruit stand) while I’m on my way to Central Park for an evening picnic with friends.

This recipe technically comes from the weekend “snacks” section of the book, but Nights and Weekends is full of amazing, delicious-looking dinner options. The entire thing is divided up into the categories highlighted in the name: The first half is all weeknight dinners that don’t take much time or effort—but are still so incredibly appealing that I can’t wait to make every single one on my non-snacking nights. Crab pasta with pistachios and olives, crispy gnocchi caprese, tofu in miso butter sauce and corn, chicken thighs in creamy paprika sauce, and half a dozen other recipes are already on my to-make list for later in the summer. The second half is food to make when you have more time: snacks to serve at parties or with drinks, sweet and savory brunch options, more elaborate dinners like crêpes with mushrooms and gremolata and butternut squash and ricotta lasagna, and desserts like tahini chocolate cheesecake bars.

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For more fun meals, check out my new book, SNACKING DINNERS! And visit my events page for upcoming talks, signings, and pop-ups in the Bay Area, New York, and more!

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But first, these delightful skewers—my new go-to move for park picnics. (If anyone wants to meet up for an al fresco dinner this week, give me a shout!)

The instructions for these skewers aren’t really a recipe, per se—more of a reminder of the many delicious ways that you can put together traditional Spanish gildas and classic antipasti ingredients to make sweet-salty-savory bites with enough heft (and different food types) to make a perfect light dinner. And what’s more fun than little skewers? To make this for friends and family, I might even make a few example bites, following Alexis’ instructions, then leave the remaining ingredients out in pretty bowls with skewers on the side and just let everyone make their own preferred flavor combinations. Add a bottle of wine (or a fun NA bubbly) and you have a perfect summer grazing meal!

Antipasti Skewers

“In June, it suddenly feels like everyone on Instagram is jetting off to Europe. Amongst the images of craggy Mediterranean shorelines and winding cobble­ stone streets, there's a parade of photos showing what they're all eating and drinking abroad. If you too are sitting home dreaming of a European getaway, might I suggest a spread of antipasti skewers to ease the jealousy? I love serving an assortment of these at a party, since there's truly a flavor profile for everyone. You'll notice there are no proportions included here; the proportions will depend on how many people you're feeding.”

Cantaloupe or melon of choice, cut into ½-inch cubes
Prosciutto slices
Mozzarella pearls
Peppadew peppers
Marinated artichokes
Fontina cubes
Pitted Castelvetrano olives
Guindilla peppers
Anchovies

Place a melon cube, prosciutto slice, and a mozzarella ball on a toothpick or skewer. Place a peppadew pepper, marinated artichoke, and a Fontina cube on a toothpick or skewer. Place an olive, guindilla pepper, and an anchovy on a toothpick or skewer. Repeat with the remaining skewers.

Note: Antipasti skewers can be made up to 1 day in advance and stored in an airtight container in the refrigerator.

New Book Events!

I’ll be holding a couple of events while I’m in NY—one in Hudson, NY and one in Brooklyn—as well as attending one of Alexis’ book talks! Check out my events page for more details:

Recipe reprinted with permission from Nights and Weekends by Alexis de Boschnek © 2025. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. Photographs by Christian Harder.