If you’re anything like Suzanne Lenzer, you take snacking seriously. “I feel like it’s how we all like to eat,” says the cookbook author, whose newest book Peckish was released last month by Rodale Books. “My friends and I go into restaurants and we want to order the appetizers and the small plates and share everything. I’m regularly disappointed in main courses.”
Leaning into snacking changed the way Lenzer approaches cooking; she focuses on using versatile, high-quality ingredients that can easily moonlight in tapas or on a cheese and charcuterie board, as well as being a component of a more elaborate dish. Wait, scratch the cheese board. For summer entertaining from Memorial Day to Labor Day, we suggest swapping out the standard snack platter for Lenzer’s recipe for antipasto skewers—great for outdoor barbecues and easily transportable for picnics.
Coming together in less than 15 minutes, these skewers are a clever idea that makes sure everyone gets a bit of everything and they’re perfect with a crisp glass of white wine. “It’s just thinking about the same foods we like to eat, but in a different way,” says Lenzer.
Lenzer admits that calling this a “recipe” might be a bit of a stretch: “It’s more an assemblage.” The most work is toasting the bread in olive oil and cutting all the cheeses, charcuterie and vegetables. From there, it’s all up to you, mixing and matching whatever strikes your fancy. Lenzer’s version below is somewhere in between an antipasti plate and an Italian sub—filled with mozzarella, prosciutto, mortadella, soppressata, pepperoncini, cherry tomatoes, baby artichokes and chunks of crusty bread.
One of Lenzer’s favorite things to experiment with on these skewers is the meat, introducing different salumi like bresaola, capicola or fennel-speckled finocchiona. She also leans into briny flavors, maybe adding a savory anchovy filet or some marinated lupini beans for added creaminess.
“I will take salty over sweet any day,” says Lenzer. “These skewers are an opportunity to play with those flavors and textures, getting all those different mouth sensations happening at once.”
Shifting to meals focused on smaller servings and light grazing has helped Lenzer lead a more healthful lifestyle, one that includes wine. Inspired by a trip she and her husband took to Spain, this book’s focus on small plates has brought her to a style of cooking that’s more communal and feels comfortable, yet still special.
“I think a lot of times, especially in this Instagram-worthy world, we do have people who feel when they’re having people over, it has to look and feel a certain way,” says Lenzer. “I love the idea of stripping all that down. There’s something about opening the fridge, pulling out three or four delicious things that you feel comfortable eating and sharing those with people.”
No good spread of antipasti—whether on a platter or skewers—is complete without a great glass of wine. For Lenzer, the start of summer is white wine season, and she particularly enjoys versatile French whites like a Burgundy Chardonnay from Mâcon-Villages, Pouilly-Fumé (Sauvignon Blanc) or anything else from the Loire Valley, such as Muscadet or Vouvray. To provide diverse options for your first big summer gathering, Wine Spectator selected 13 whites from across France, including Chardonnay, Gewürztraminer, Muscadet and more—with most costing less than $30!
Antipasto Skewers
Excerpted from PECKISH by Suzanne Lenzer. Copyright © 2025. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Ingredients
- 4 or 5 thick slices of crusty bread, cut into 1-inch cubes
- Extra-virgin olive oil
- 3 to 4 slices of prosciutto, thinly sliced and torn in half
- Marinated baby artichokes, drained and halved [homemade or store-bought, 6- to 12-ounce jar]
- 6 small mozzarella cheese balls (bocconcini)
- 6 to 8 cherry tomatoes
- 6 slices soppressata, thinly sliced
- 3 or 4 slices of mortadella, halved
- 4 or 5 pepperoncini
- 6 to 8 marinated olives, pitted and drained
- Fresh basil leaves
- Red wine vinegar for serving (optional)
Preparation
1. Brush the bread with olive oil and lightly toast [in a pan over the stove]. Thread six skewers with a cube of bread followed by any combination or order of the following: a loosely folded piece of prosciutto, a halved artichoke heart, a mozzarella ball, a cherry tomato, a piece of soppressata, a slice of mortadella, a pepperoncini, an olive and a basil leaf [plus, more bread cubes].
2. Place the skewers on a platter and drizzle lightly with olive oil and red wine vinegar, if desired, before serving. Serves 4–6.
13 Fantastic French Whites to Welcome Summer
Note: The following list is a selection of outstanding and very good wines from recently rated releases. More options can be found in our Wine Ratings Search here.
VINCENT CARÊME
Vouvray Le Clos 2022
Score: 92 | $21
WS Review: Warm apple and quince flavors are fleshy and round in this nicely concentrated Vouvray, infused with attractive spice notes and a kick of quinine. A silky-textured version, showing a good balance of richness and freshness, powered by succulent acidity through the savory, bitter lime peel–etched finish. Drink now through 2027. 8,000 cases made, 4,000 imported.—Kristen Bieler
JEAN PERRIER & FILS
Roussette de Savoie Cuvée Gastronomie Altesse 2024
Score: 91 | $25
WS Review: A generous, seductive style, with salty praline and buttercream decorating notes of lime zest, pear and apple. Briny acidity powers through, bringing lift and energy to the round, lush palate. Terrifically balanced and delicious. Drink now through 2030. 6,000 cases made, 1,020 imported.—K.B.
TRIMBACH
Gewürztraminer Alsace 2019
Score: 91 | $32
WS Review: Equal parts ripe fruit and oily bitterness, with plush richness to the dried apricot and singed orange peel notes set against bitter green herbs and radish, which add a savory dimension. A vein of mineral-rich acidity cuts through, and citrus blossom, ginger and smoke details hang on the finish. A great example of a serious, balanced Gewürz, offering complexity with age. Drink now through 2029. 10,000 cases made, 3,500 imported.—K.B.
PASCAL & MIREILLE RENAUD
Mâcon-Villages 2023
Score: 90 | $28
WS Review: This is ripe, boasting peach, quince and grapefruit flavors and a flash of stone. Mouthwatering and harmonious, it lingers on the finish, fading gracefully with a hint of bitter grapefruit. Drink now. 5,000 cases made, 600 imported.—Bruce Sanderson
FAMILLE LIEUBEAU
Muscadet de Sèvre et Maine Confluent 2023
Score: 90 | $20
WS Review: There’s an intriguing, waxy texture to the floral, orchard fruit and smoky flint layers. Subtle baking spice and honeysuckle notes bring warmth and depth contrasted by fresh celery and thyme accents. The mouthwatering, vibrant finish is lined with cool stone and dried herb details. Drink now. 5,000 cases made, 800 imported.—K.B.
PIERRE-HENRI MOREL
Côtes du Rhône-Villages White Laudun 2023
Score: 90 | $16
WS Review: There’s impressive purity to the starfruit, apple and nectarine flavors in this fleshy white, which is full-bodied, ripe and silky in feel, with bitter white grapefruit acidity invigorating the zesty finish, etched with chalky mineral hints and a subtle touch of brioche. Drink now. 3,050 cases made, 400 cases imported.—K.B.
LES ALEXANDRINS
Viognier Vin de France Maison 2022
Score: 89 | $20
WS Review: A very savory, fresh take on Viognier that also shows real substance. Green plum and white meadow blossoms are flanked by a stream of herbs—oregano, chive, thyme—while smoke and flint notes play out on the finish, which is briny and zesty. Drink now. 60,000 cases made, 1,200 imported.—K.B.
ALBERT BICHOT
Chardonnay Vin de France Horizon de Bichot 2022
Score: 89 | $17
WS Review: An open and friendly Chardonnay in a savory style, with green plum and passion fruit notes flecked with dried thyme and flinty wet stone details. Crisp acidity cuts through the supple palate for a balanced, refreshing profile. Drink now. 8,000 cases made, 5,000 imported.—K.B.
DOMAINE LAFAGE
Chardonnay Vin de France Novellum 2023
Score: 89 | $16
WS Review: Warm and round, with good energy. Orchard fruit and green plum notes are flanked by crushed stone and smoky mineral accents, plus well-integrated toasty details. Savory grilled herb hints echo on the well-meshed finish. Broad and nicely rich. Drink now. 25,000 cases made, 18,000 imported.—K.B.
SOPHIE SCHAAL
Riesling Alsace 2023
Score: 89 | $20
WS Review: Hints of toasted hazelnut and salty brioche mark this smooth, silky Riesling. Spiced apple is invigorated with finely beaded acidity that pulses through. Definitely a more decadent, well-done style. Drink now through 2029. 2,500 cases made, 1,000 imported.—K.B.
DOMAINES PAUL MAS
Chardonnay Pays d'Oc Nicole Vineyard Réserve 2023
Score: 88 | $18
WS Review: A supple, inviting Chardonnay, offering savory details atop apple and Cavaillon melon notes. Wet stone elements line the medium-weight finish, with wafts of smoke and savory green herbs. Tangy acidity powers the smoke-tinged finish. Drink now. 25,000 cases made, 2,500 imported.—K.B.
LOUIS JADOT
Mâcon-Villages 2023
Score: 88 | $18
WS Review: Bright, juicy and bursting with peach and apple fruit, this white is straightforward and charming. Its crunchy fruit expression on the finish is appealing. Drink now. 60,000 cases imported.—B.S.
J. DE VILLEBOIS
Sauvignon Blanc Vin de France 2023
Score: 88 | $16
WS Review: Gooseberry and aloe are cut with bracing, lime-edged acidity in this zippy white. There's a hint of gunflint smoke on the clean finish. Drink now. 8,500 cases made, 2,500 cases imported. —K.B.
