Easter’s coming-and quickly! It’s April 8th this year! I love celebrating Easter! Spring colors, colorful eggs, and fresh flowers fit in naturally with the promise of new life and hope! He is risen! He is risen indeed!

In celebration of spring, I’ve added a new section to my website called HOLIDAYS! Right now my focus has been on adding Easter recipes and resources but in the months ahead I plan to add more as the holidays come and go. Currently you’ll find lots of ideas for making Easter a meaningful holiday: making banners for your home, A Truly Egg-Citing Egg Hunt, and more! I hope you’ll take a look and find some ideas you like!

Under the new HOLIDAY section you will also find my complete menu for an Italian Easter Feast! I’ve been putting together a collection of dishes that coordinate-and which can be prepared ahead of time. Over the next several weeks I’ll be sharing the recipes with you in my blogs.

For starters, I’m going to make Antipasto Skewers


Don’t they look delicious! And they’re quick and easy. Just purchase some jars of antipasto favorites…roasted peppers, marinated mushrooms, artichokes hearts, salami…add a few fresh cherry tomatoes and mozzarella balls…a drizzle of Balsamic vinegar if you wish, and you’re good to go. Or, if you prefer, you can marinate your own mushrooms and artichokes (see recipe below) and roast your own peppers

You can use toothpicks, if you don’t have longer skewers. I actually think they’re easier to eat than the longer skewers are.

You might alternate just 2-3 items…like cherry tomatoes and mozzarella balls…or use a larger variety, depending on what’s available where you live, and what you enjoy.

Instead of mozzarella balls, you could use cubes of your favorite cheese. And while I used salami, ham or speck, or almost any deli meat can be used. With the deli meats, you’ll want to cut the slices into smaller pieces before “threading” the meat onto the skewer or toothpick…

…then just bunch it up to give it that delightful “curly” look…

If you like, you can drizzle the platter with Balsamic vinegar or just leave them plain. There’s plenty of flavor to go around.

I’ve seen on the Internet that some people add cooked tortellini or ravioli to the skewers…that’s another option though I didn’t try them that way. You can serve some bread sticks or crusty bread on the side…or not. Depends how hungry everyone is and how long they need to wait before sitting down to eat!

I’ll look forward to having you back in my kitchen in a few days to make our next dishes for my Italian Easter Feast!



Marinated Mushrooms or Artichoke Hearts


  • 1/2 C. (125 ml) wine vinegar
  • 1/2 C. (125 ml) olive oil
  • 1/2 tsp. oregano
  • 1 clove garlic, minced
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. brown sugar
  • 1 T. lemon juice
  • 1 tsp. prepared mustard
  • 2 tsp. dried parsley flakes
  • 1 small onion, finely sliced
  • 1 lb. (500 g) fresh mushrooms or 1-2 cans artichoke hearts, drained


  1. Combine all ingredients except mushrooms or artichokes in a small saucepan and bring to a boil. Cool. Add mushrooms or artichokes to cooled marinade and refrigerate in a tightly covered bowl overnight.

This recipe for Marinated Mushrooms is on page 2 of O Taste & See Some More!

Antipasto Skewers


  • marinated mushrooms
  • marinated artichoke hearts
  • mozzarella balls or cubes of any firm cheese
  • cherry tomatoes
  • roasted bell peppers
  • grilled eggplant
  • deli meat: salami, ham, speck, etc.
  • black or green olives
  • pickled onions
  • tortellini or ravioli, boiled and drained, marinated if desired


  1. Place any of the above ingredients onto toothpicks or skewers. Garnish with fresh herbs and Balsamic vinegar if desired.


  1. 3-7-2021

    To be truthful, I am not in the habit of serving appetisers, never know what to serve. This looks like a great “do ahead” suggestion. Thanks

  2. 3-8-2021

    Ok….I think for our Easter celebration with my Italian family I may sign up to bring the Antipasto. Super idea and like I said….my mouth is watering. Yum.

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