Delicate and impressive skewers with cheese and olives are a classic appetizer perfect for Christmas Eve — easy to prepare, aesthetic, and aromatic. They consist of cubes of yellow cheese, black olives, slices of pickled cucumber, and strips of pickled red pepper. They can be served on a platter as a cold snack before the main course or as part of the Christmas table. The flavor is balanced: the creamy, slightly salty note of the cheese, the olive bitterness, and the sweet-sour pepper create a pleasant combination. Appearance: colorful skewers on wooden toothpicks, decorated with parsley and a light dressing of oil — they fit perfectly on the festive table.
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Prepare your workspace: lay out the cutting board, take a sharp knife and a small bowl for scraps, and spread out paper towels. Remove all ingredients from the jars and set them by the sink to drain excess liquid. Take out toothpicks (about 30–40 pieces).
Take a block of yellow cheese (200 g). Place it on a cutting board and first cut off a thin layer from each side to create an even surface. Then, slice it into pieces about 1.5 cm thick, and cut cubes from the slices with a side of about 1.5–2 cm. Try to make all the cubes similar in size — this will make it easier to skewer them and enhance the presentation. The whole process should take 8–10 minutes.
Drain the pickled cucumbers (150 g) on a paper towel for 1–2 minutes, then slice them into pieces about 0.5–1 cm thick. If the cucumbers are large, cut each slice in half. Drain the pickled peppers (100 g) and cut them into strips about 1 cm wide. If the olives have pits, remove them — press the olive from the side with a flat spoon, the pit should come out easily. Total preparation time 5–8 minutes.
Take a toothpick and arrange the ingredients on it in a repeating order, e.g.: cube of cheese → olive → slice of cucumber (whole or half) → strip of pepper (wrapped or laid flat). Leave about 1 cm of free space at the base of the toothpick so that the skewer does not break and can be held comfortably. Gently skewer each piece so that the ingredients do not fall apart. The average time for one skewer is 20–30 seconds; preparing about 30–40 skewers will take 20–25 minutes.
Arrange the finished skewers closely on a large platter or board — layering them to create a decorative look. You can make several rows in the same pattern or mix the order of the elements for variety. The entire arrangement should take 3–5 minutes.
If you are using oil (30 g) — drizzle it gently over the skewers from a few centimeters away to create a thin layer without soaking them. Then lightly sprinkle with two pinches of black pepper (2 g) for flavor. Wash the parsley (30 g), chop it finely, and sprinkle it over the skewers or arrange small bunches of parsley on the edge of the platter as decoration. Time: 2–3 minutes.
Check a few skewers — hold the toothpick vertically and give it a gentle shake. The skewers should be stable, and the ingredients should not slide or come apart. The cheese cubes should be even, and the bell pepper well-drained. If you notice too much moisture, drain the skewers with a paper towel and remove the excess oil.
Serve the skewers immediately after preparation or at room temperature (up to 30 minutes). Place the platter in the center of the table with small bowls for scraps (e.g., toothpick pieces) and plates for guests. If you are preparing the skewers in advance, store them in the refrigerator for a maximum of 2 hours in a covered container (see storage tips).
Skewers have their roots in the tapas kitchens of Spain, where small snacks were served with wine. In Poland, skewers have become popular as a quick appetizer for parties and holidays, as they can be prepared in advance and served attractively.
Serve the skewers on a large, flat platter, arranging them in layers for a 'bas-relief' effect. Place small forks or napkins beside them. Dry white wine or a light Christmas compote pairs well with the skewers. You can also prepare a version with different cheeses (e.g., adding pieces of blue cheese instead of some yellow cheese) for variety.
Skewers are best consumed within 2 hours of preparation. If you need to store them, place a covered container in the refrigerator (max 4°C) for a maximum of 24 hours, but drizzle with oil and season with pepper only before serving. Do not freeze the skewers (olives and cucumbers lose their texture after thawing).
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