Delicate, colorful skewers with olives and cheese are a classic Easter snack served in a slightly Polish version — with the addition of radishes, pickled cucumbers, and chives, along with a creamy horseradish sauce. Perfect for the holiday table: they look decorative, are easy to eat with your fingers, and combine the saltiness of cheese and olives with the tartness of cucumbers and radishes. Excellent as an appetizer before the main course, for family gatherings, and parties. Serve them on a board or platter, with a small bowl of horseradish sauce on the side — they taste great both warm and cold.
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Prepare your workspace: set up a cutting board, a sharp wide-bladed knife, a bowl for scraps, a plate for the finished components, and toothpicks or wooden skewers (6-8 cm long). Wash your hands and rinse all the vegetables under running water.
Cut the cheese into equal cubes with a side of about 1.5–2 cm. Place a slice of cheese on the board and first cut it into strips about 1.5–2 cm wide, then cut each strip across to create equal cubes. The cubes should be firm enough not to fall apart on a toothpick.
Prepare the olives: drain them from the brine in a colander. If you have olives with pits, remove the pit by cutting the olive lengthwise and gently extracting the pit, or press with a knife and remove it.
Slice the pickled cucumber into thin slices (about 3–4 mm). You can cut each slice in half or fold it in half for an aesthetic arrangement on the skewer. Slice the radish into thin slices (about 2–3 mm). Pat the vegetable slices dry with a paper towel to avoid excess moisture.
Prepare the horseradish sauce: pour 150 g of 18% cream into a bowl, add 30 g of grated horseradish, and drizzle with 1–2 teaspoons of lemon juice (about 10–15 g of lemon juice from the prepared amount). Mix with a spoon for 20–30 seconds until smooth. Taste and season with a light pinch of salt and freshly ground pepper — the sauce should be pronounced but not overwhelming.
Skewer the appetizers on toothpicks: the suggested order — a cube of cheese (1.5–2 cm), a green olive (whole or halved), a folded slice of pickled cucumber (bent in half), a slice of radish. After assembling, gently press the elements with your finger (do not pierce too hard) so that the appetizer is stable and looks nice.
Arrange the prepared skewers on a platter in a nice pattern. Drizzle them with a very thin layer of rapeseed oil (15 g spread evenly over all the skewers), sprinkle with finely chopped chives (about 1 tablespoon of chopped — part of the prepared bunch), and gently season with a pinch of salt and freshly ground pepper.
If you are using optional ingredients: gently sprinkle the skewers with chopped, lightly toasted walnuts (50 g) or add half a chopped dried plum (50 g) between the cheese and the olive — this will add a crunchy-sweet character.
Serve the skewers at room temperature — take them out of the fridge 10–15 minutes before serving to let the flavors develop. Serve the horseradish sauce in a small bowl on the side, so everyone can dip the skewers as they wish.
Skewers are a popular snack form throughout Europe; in Poland, they often appear on holiday tables and during family gatherings — they are quick to prepare and offer a lot of flavor arrangement possibilities.
Arrange the skewers on a long wooden board or a white platter; serve the horseradish sauce in a small clay bowl. For decorative effect, place additional radishes and sprigs of chives next to the skewers. You can also prepare a smaller version on toothpicks for standing snacks.
Store the skewers in the refrigerator covered with plastic wrap for a maximum of 2–3 hours (due to the pickled cucumber). Keep the horseradish sauce separately in an airtight container for up to 48 hours; before serving, mix and season again if necessary.
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