Ingredients (~18 skewers)
- 6 oz havarti cheese
- 3 oz sharp cheddar cheese
- 9 mini brie cheeses
- 9 slices peppered salami
- 5 slices prosciutto
- 9 pitted Castelvetrano olives
- 9 cheese-stuffed cherry peppers
- 9 dried apricots
- 9 red grapes
- 9 raspberries
Prep the Meats and Cheeses
Cut the havarti and cheddar into 1-inch cubes – you’ll need about 9 cubes of each.
Fold each salami slice into quarters so they’ll stay on the skewer better.
Roll up each prosciutto slice, then cut each roll in half; this gives you ~10 small rolled pieces.
Assemble the Savory Skewers
On 9 skewers, thread in this order: havarti cube, Castelvetrano olive, folded salami, cheddar cube, stuffed pepper, and prosciutto roll.
The stuffed peppers can be a bit slippery, so pierce them through the thickest part.
Assemble the Sweet Skewers
On the remaining 9 skewers, thread: havarti cube, dried apricot, grape, mini brie, and raspberry.
The raspberries are delicate, so add them last and handle gently.
Serve at Room Temperature
Let the skewers sit out for ~30 minutes before serving so the cheeses soften up.
The flavors are way better when everything isn’t cold from the fridge.
The Best Charcuterie Skewers
Ingredients
Ingredients (~18 skewers)
- 6 oz havarti cheese
- 3 oz sharp cheddar cheese
- 9 mini brie cheeses
- 9 slices peppered salami
- 5 slices prosciutto
- 9 pitted Castelvetrano olives
- 9 cheese-stuffed cherry peppers
- 9 dried apricots
- 9 red grapes
- 9 raspberries
Instructions
- Cut 6 oz havarti and 3 oz sharp cheddar into 1-inch cubes, making about 9 cubes of each.
- Fold 9 slices peppered salami into quarters.
- Roll 5 slices prosciutto and cut each roll in half to make 10 pieces.
- For 9 savory skewers, thread in order: havarti cube, 1 Castelvetrano olive, folded salami, cheddar cube, 1 stuffed cherry pepper, and prosciutto roll.
- For 9 sweet skewers, thread in order: havarti cube, 1 dried apricot, 1 red grape, 1 mini brie, and 1 raspberry.
- OR thread however you see fit.
- Let skewers sit at room temperature for 30 minutes before serving.
