18 Delicious Spedini Recipes Perfect for Every Occasion

Craving something crispy, cheesy, and downright irresistible? Look no further than spedini—Italy’s answer to quick, flavorful meals that everyone loves. Whether you’re whipping up a weeknight dinner, hosting a game-day spread, or just treating yourself to some comfort food, these 18 delicious spedini recipes are here to save the day. Get ready to skewer, sizzle, and savor every bite—your next favorite dish is waiting!

Classic Italian Beef Spedini

These crispy, garlicky beef rolls are a crowd-pleaser—juicy on the inside, golden on the outside, and packed with bold Italian flavors.

Ingredients:

• 1.5 lbs top round beef, sliced into 12 thin cutlets (about ¼-inch thick)
• ½ cup grated Pecorino Romano cheese
• ¼ cup chopped fresh parsley
• 4 garlic cloves, minced
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp red pepper flakes
• ½ cup olive oil
• 1 cup dry breadcrumbs
• 12 wooden skewers, soaked in water for 30 minutes

Instructions:

1. Prep the filling: In a bowl, mix Pecorino Romano, parsley, garlic, 1 tsp kosher salt, ½ tsp black pepper, and ½ tsp red pepper flakes.
2. Roll the beef: Lay cutlets flat; divide filling evenly among them. Roll each tightly and secure with a skewer.
3. Crisp the coating: Heat ½ cup olive oil in a large skillet over medium-high. Dip rolls in breadcrumbs, pressing to adhere. Fry for 3–4 minutes per side until deeply golden and beef is cooked through.

The magic here? The cheese melts into the beef as it cooks, creating a savory, gooey center—no sauce needed. Tip: For extra crunch, toast the breadcrumbs in a dry pan for 2 minutes before coating.

Garlic Butter Chicken Spedini

These juicy, skewered chicken bites are soaked in garlicky herb butter—perfect for grilling or broiling when you want big flavor with minimal fuss.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch cubes
• 3 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley
• 8 wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together 3 tbsp melted butter, 4 minced garlic cloves, 1 tbsp lemon juice, 1 tsp oregano, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Toss chicken cubes in the mixture until evenly coated. Let marinate for 15 minutes at room temperature.
2. Thread chicken onto soaked skewers, leaving small gaps between pieces. Heat a grill or broiler to high (450°F).
3. Grill or broil skewers for 4–5 minutes per side, basting with any remaining marinade, until chicken reaches 165°F and edges are lightly charred.
4. Sprinkle with 2 tbsp parsley and serve immediately.

The double hit of garlic—both in the marinade and sizzled onto the chicken as it cooks—makes these skewers irresistibly aromatic. The butter keeps the meat tender while adding richness to every bite.

Tip: For extra flavor, brush the skewers with a little extra melted butter right after cooking.

Grilled Shrimp Spedini with Lemon Herb Marinade

These zesty grilled shrimp skewers are a summer staple—bright, garlicky, and ready in under 20 minutes.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 2 garlic cloves, minced
• 1 tbsp chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 2 minced garlic cloves, 1 tbsp parsley, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Thread the shrimp onto soaked skewers (about 4–5 per skewer), then brush both sides generously with the marinade.
3. Preheat a grill or grill pan to medium-high (about 400°F). Grill the skewers for 2–3 minutes per side, until shrimp turn pink and slightly charred at the edges.

The lemon-herb marinade caramelizes beautifully on the grill, giving the shrimp a tangy, smoky crust while keeping them juicy inside.

Tip: For extra flavor, reserve a spoonful of marinade to drizzle over the cooked shrimp before serving.

Spicy Pork Spedini with Chimichurri Sauce

These skewers pack a punch with smoky, garlicky pork and a bright herby sauce—perfect for grilling season or a quick weeknight win.

Ingredients:

• 1 lb pork tenderloin, cut into 1-inch cubes
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp crushed red pepper flakes
• 1 tsp garlic powder
• 1 tsp salt
• 1 cup fresh parsley leaves, tightly packed
• 1/4 cup fresh cilantro leaves
• 2 tbsp red wine vinegar
• 1 clove garlic
• 1/4 tsp black pepper
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, toss pork cubes with 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp red pepper flakes, 1 tsp garlic powder, and 1 tsp salt until evenly coated. Thread onto skewers.
2. Heat a grill or grill pan to medium-high. Cook skewers for 3–4 minutes per side, until charred and internal temperature reaches 145°F.
3. While pork cooks, blend 1 cup parsley, 1/4 cup cilantro, 1 tbsp olive oil, 2 tbsp red wine vinegar, 1 garlic clove, and 1/4 tsp black pepper in a food processor until chunky-smooth.
4. Serve skewers drizzled with chimichurri sauce.

The contrast between the spicy, caramelized pork and the tangy green sauce is downright addictive—you’ll want to double the chimichurri for dipping!

Tip: For extra flavor, marinate the pork for up to 2 hours before grilling.

Vegetarian Spedini with Zucchini and Bell Peppers

These Vegetarian Spedini skewers are a colorful, smoky-sweet delight—perfect for grilling season or a quick oven-roasted weeknight meal.

• 2 medium zucchinis, sliced into 1/2-inch rounds
• 2 bell peppers (any color), cut into 1-inch pieces
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 wooden skewers, soaked in water for 30 minutes

1. Preheat grill or oven to 400°F. If using the oven, line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp balsamic vinegar, 2 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Add zucchini and bell peppers to the bowl, tossing gently to coat evenly.
4. Thread vegetables onto skewers, alternating zucchini and bell peppers.
5. Grill for 10–12 minutes, turning once, until charred and tender. (For oven method: roast for 20–25 minutes, flipping halfway.)

The smoky paprika and tangy balsamic glaze caramelize into a sticky-sweet crust that’s downright addictive. Serve these skewers over couscous or with a dollop of lemony yogurt!

Tip: For extra flavor, brush reserved marinade onto the skewers during the last 2 minutes of cooking.

Lamb Spedini with Rosemary and Garlic

These tender, herb-infused lamb skewers are a showstopper—perfect for grilling season or a cozy indoor roast.

Ingredients:

• 1.5 lbs boneless lamb shoulder, cut into 1.5-inch cubes
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• Wooden or metal skewers (if wooden, soaked in water for 30 minutes)

Instructions:

1. In a bowl, whisk together 3 tbsp olive oil, 4 minced garlic cloves, 1 tbsp rosemary, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice. Add lamb cubes and toss to coat. Marinate for at least 1 hour (or overnight for deeper flavor).
2. Thread lamb onto skewers, leaving small gaps between pieces. Discard excess marinade.
3. Grill over medium-high heat (or broil on a rack at 400°F) for 8–10 minutes, turning once, until charred at the edges and medium-rare (145°F internal temp).

The rosemary-garlic crust caramelizes beautifully, while the lamb stays juicy inside—no fancy tools required!

Tip: For extra tenderness, let the skewers rest for 5 minutes before serving.

Teriyaki Glazed Salmon Spedini

These skewered salmon bites are a sweet-savory showstopper, with a sticky teriyaki glaze that caramelizes beautifully under the broiler.

Ingredients:

• 1 lb skinless salmon fillet, cut into 1-inch cubes
• 1/3 cup soy sauce
• 1/4 cup honey
• 2 tbsp mirin
• 1 tbsp grated fresh ginger
• 2 garlic cloves, minced
• 1 tbsp sesame oil
• 1 tsp cornstarch
• 2 scallions, thinly sliced (for garnish)
• 8 (6-inch) wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a small saucepan, whisk together 1/3 cup soy sauce, 1/4 cup honey, 2 tbsp mirin, 1 tbsp ginger, 2 minced garlic cloves, and 1 tsp cornstarch. Simmer over medium-low heat for 5 minutes until slightly thickened, then remove from heat.
2. Thread salmon cubes onto soaked skewers (about 3-4 pieces per skewer). Brush all sides with 1 tbsp sesame oil.
3. Preheat broiler to high with a rack 6 inches from heat. Place skewers on a foil-lined baking sheet and broil for 3 minutes.
4. Flip skewers, brush generously with teriyaki glaze, and broil 2 more minutes. Repeat glazing and broiling for 1 final minute until edges are caramelized.
5. Garnish with sliced scallions and serve immediately with remaining glaze for dipping.

The double-glazing technique creates a lacquered crust that locks in the salmon’s juiciness while the skewers make for effortless entertaining.

Tip: For extra char, finish skewers on a grill pan for 30 seconds per side after broiling.

Caprese Spedini with Mozzarella and Cherry Tomatoes

These skewers are a fresh, fuss-free twist on the classic Caprese salad—perfect for summer entertaining or a quick appetizer.

Ingredients:

• 8 oz fresh mozzarella balls (ciliegine size), drained
• 1 pint cherry tomatoes
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic glaze
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 8-10 fresh basil leaves, torn
• 8-10 small wooden skewers (6-inch)

Instructions:

1. Thread 1 mozzarella ball, 1 cherry tomato, and another mozzarella ball onto each skewer. Repeat until all ingredients are used.
2. Arrange skewers on a serving platter. Drizzle evenly with 1/4 cup olive oil and 2 tbsp balsamic glaze.
3. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper, then scatter torn basil leaves over the top.
4. Let sit at room temperature for 10 minutes before serving to let flavors meld.

The beauty of these skewers? The balsamic glaze caramelizes slightly on the mozzarella, adding a sweet-tart contrast to the creamy cheese and juicy tomatoes.

Tip: For a prettier presentation, skewer basil leaves between the cheese and tomatoes—just do it right before serving to prevent wilting.

Spedini with Chorizo and Paprika Aioli

These skewers pack a smoky punch, pairing juicy chorizo with a creamy, paprika-spiked aioli that’s downright addictive.

Ingredients

• 1 lb Spanish chorizo, sliced into ½-inch rounds
• 1 tbsp olive oil
• ½ cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1 small garlic clove, minced
• ¼ tsp salt
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat grill or grill pan to medium-high (about 400°F). Thread chorizo rounds onto skewers, leaving a little space between pieces.
2. Brush chorizo with 1 tbsp olive oil and grill for 3–4 minutes per side, until lightly charred and heated through.
3. While chorizo cooks, whisk together ½ cup mayonnaise, 1 tbsp lemon juice, 1 tsp smoked paprika, 1 minced garlic clove, and ¼ tsp salt in a small bowl.
4. Serve skewers warm with paprika aioli for dipping.

The smoky-sweet aioli balances the chorizo’s richness, while the skewers make it perfect for sharing (or not—we won’t judge).

Tip: For extra depth, toast the smoked paprika in a dry pan for 30 seconds before mixing it into the aioli.

Mediterranean Spedini with Halloumi and Olives

These Mediterranean Spedini skewers are a breeze to throw together, packing briny olives, creamy halloumi, and zesty herbs into every bite—perfect for a quick appetizer or light dinner.

• 8 oz halloumi cheese, cut into 1-inch cubes
• 1 cup mixed pitted olives (Kalamata and green)
• 1/4 cup extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• Wooden skewers, soaked in water for 30 minutes

1. Preheat a grill or grill pan to medium-high heat (about 400°F).
2. In a bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tsp oregano, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
3. Thread halloumi cubes and olives alternately onto skewers, leaving a little space between pieces.
4. Brush skewers generously with the olive oil mixture, reserving any extra.
5. Grill skewers for 2–3 minutes per side, just until halloumi develops golden grill marks.
6. Drizzle with reserved marinade before serving.

The magic here? Halloumi stays firm when grilled, giving these skewers a satisfying chew alongside the punchy olives.

Tip: For extra flavor, let the skewers marinate in the fridge for 30 minutes before grilling.

Spedini with Pineapple and Ham Skewers

These sweet-and-savory skewers are a guaranteed crowd-pleaser, with juicy pineapple balancing the salty bite of ham—perfect for summer grilling or a quick appetizer.

Ingredients:

• 1 lb boneless ham steak, cut into 1-inch cubes
• 2 cups fresh pineapple chunks (1-inch pieces)
• 3 tbsp honey
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 8 (6-inch) wooden skewers, soaked in water for 30 minutes

Instructions:

1. Preheat grill or grill pan to medium-high heat (about 400°F).
2. Whisk together 3 tbsp honey, 2 tbsp Dijon mustard, 1 tbsp olive oil, 1/2 tsp smoked paprika, and 1/4 tsp black pepper in a small bowl.
3. Thread ham and pineapple alternately onto skewers, leaving a small space between pieces.
4. Brush skewers generously with the honey-mustard glaze.
5. Grill for 3–4 minutes per side, basting with extra glaze, until ham is lightly charred and pineapple caramelizes.

The glaze forms a sticky, smoky-sweet crust on the ham, while the pineapple stays refreshingly tart—a combo that’s irresistibly balanced.

Tip: For extra flair, sprinkle skewers with flaky sea salt right after grilling.

BBQ Beef Spedini with Smoky Sauce

These skewered beef bites are marinated in a tangy-sweet glaze and grilled to caramelized perfection—ideal for your next backyard cookout.

Ingredients:

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 1/3 cup ketchup
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp salt
• 8-10 wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together 1/3 cup ketchup, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, and 1/4 tsp salt.
2. Toss the sirloin cubes in half the sauce to coat, then thread them onto skewers.
3. Preheat grill to medium-high (400°F). Grill skewers for 3–4 minutes per side, brushing with reserved sauce during the last 2 minutes, until charred and cooked to 135°F for medium-rare.

The magic here? The smoky-sweet sauce doubles as a marinade and glaze, creating layers of flavor in every bite. Tip: For extra depth, add a dash of liquid smoke to the marinade.

Spedini with Sausage and Peppers

These skewers pack bold Italian flavors into every bite, with juicy sausage and caramelized peppers that are perfect for grilling or broiling.

Ingredients:

• 1 lb sweet Italian sausage links, cut into 1-inch pieces
• 2 bell peppers (any color), seeded and cut into 1-inch squares
• 1 small red onion, cut into 1-inch chunks
• 3 tbsp olive oil, divided
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions:

1. Preheat grill or broiler to medium-high (400°F). In a bowl, toss bell peppers and red onion with 2 tbsp olive oil, 1/2 tsp oregano, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper.
2. Thread sausage, peppers, and onion alternately onto skewers. Brush with remaining 1 tbsp olive oil and sprinkle with remaining 1/2 tsp oregano, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper.
3. Grill or broil for 12–15 minutes, turning halfway, until sausage is browned and peppers are lightly charred at the edges.

The smoky-sweet contrast of caramelized veggies against the savory sausage makes these skewers irresistible straight off the grill. Tip: For extra zest, drizzle with balsamic glaze before serving.

Lemon Garlic Scallop Spedini

These Lemon Garlic Scallop Spedini are a showstopper—succulent scallops threaded onto skewers with a bright, garlicky glaze that caramelizes beautifully under the broiler.

• 1 lb large sea scallops, side muscle removed
• 3 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

1. Preheat the broiler to high and line a baking sheet with foil. Thread scallops onto skewers (if using wooden ones, soak in water for 10 minutes first).
2. In a small bowl, whisk together melted butter, minced garlic, lemon zest, lemon juice, honey, salt, and black pepper.
3. Brush half of the butter mixture over the scallops. Broil for 4 minutes, then flip and brush with the remaining mixture. Broil another 3–4 minutes until scallops are opaque and edges are lightly charred.
4. Sprinkle with chopped parsley and serve immediately.

The honey in the glaze balances the lemon’s tang while helping the scallops develop a gorgeous caramelized crust—no grill required! Tip: For extra flair, garnish with thin lemon slices before broiling.

Spedini with Tofu and Sesame Ginger Glaze

These Spedini with Tofu and Sesame Ginger Glaze are skewered bites of crispy tofu coated in a sticky-sweet glaze—perfect for a quick appetizer or light dinner.

• 1 (14-oz) block extra-firm tofu, pressed and cut into 1-inch cubes
• 8 bamboo skewers, soaked in water for 30 minutes
• 2 tbsp cornstarch
• 1 tbsp toasted sesame oil
• 1/4 cup soy sauce
• 2 tbsp honey (or maple syrup for vegan)
• 1 tbsp rice vinegar
• 1 tbsp freshly grated ginger
• 1 garlic clove, minced
• 1 tsp sesame seeds (plus extra for garnish)

1. Toss the tofu: In a bowl, coat tofu cubes evenly with 2 tbsp cornstarch.
2. Pan-fry: Heat 1 tbsp sesame oil in a nonstick skillet over medium-high. Cook tofu for 3–4 minutes per side until golden and crisp. Remove from heat.
3. Make the glaze: In the same skillet, whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp ginger, and 1 minced garlic clove. Simmer for 2 minutes until slightly thickened. Stir in 1 tsp sesame seeds.
4. Skewer and glaze: Thread tofu onto skewers, then brush generously with warm glaze. Garnish with extra sesame seeds.

The magic here? The glaze caramelizes on the crispy tofu, creating a perfect balance of savory, sweet, and nutty in every bite.

Tip: For extra crunch, broil the glazed skewers for 1–2 minutes before serving.

Spedini with Bacon-Wrapped Asparagus

These elegant yet easy-to-make skewers combine smoky bacon with tender asparagus for a crowd-pleasing appetizer or side.

Ingredients:

• 12 asparagus spears, trimmed to 4-inch lengths
• 6 slices thin-cut bacon, halved crosswise
• 2 tbsp olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp salt
• 6 wooden skewers, soaked in water for 30 minutes

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss asparagus with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper.
3. Wrap each asparagus spear with a half-slice of bacon, spiraling it diagonally from base to tip.
4. Thread 2 bacon-wrapped spears onto each skewer. Place on baking sheet and drizzle with remaining 1 tbsp olive oil.
5. Bake for 18-20 minutes until bacon is crisp and asparagus is tender when pierced with a fork.
6. Transfer to a platter, drizzle with 1 tbsp balsamic glaze, and sprinkle with 1/2 tsp garlic powder.

The magic here is how the bacon fat renders into the asparagus, infusing every bite with savory richness while keeping the centers perfectly crisp-tender.

Tip: For extra flavor, brush skewers with reserved bacon drippings before serving.

Spedini with Duck and Orange Glaze

These elegant skewers balance rich duck with a bright, citrusy glaze—perfect for impressing guests without spending all day in the kitchen.

Ingredients:

• 1 lb boneless duck breast, skin on, cut into 1-inch cubes
• 1/3 cup fresh orange juice
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 8-10 wooden skewers, soaked in water for 30 minutes

Instructions:

1. Make the glaze: In a small saucepan, combine orange juice, honey, soy sauce, ginger, garlic powder, and black pepper. Simmer over medium heat for 5-7 minutes until slightly thickened. Reserve 2 tbsp for serving.
2. Skewer the duck: Thread duck cubes onto soaked skewers, leaving small gaps between pieces. Pat dry with paper towels.
3. Cook: Heat a grill or grill pan to medium-high. Brush skewers with half the glaze and cook for 3-4 minutes per side, brushing again halfway, until duck is caramelized and internal temperature reaches 135°F (medium-rare).
4. Serve: Drizzle with reserved glaze. The contrast of crispy skin, tender meat, and tangy-sweet orange makes these irresistible.

Tip: For extra flair, garnish with orange zest or toasted sesame seeds.

Spedini with Figs and Prosciutto

These elegant yet easy-to-make skewers balance sweet figs, salty prosciutto, and creamy cheese for a bite that feels fancy but comes together in minutes.

Ingredients:

• 8 fresh figs, halved lengthwise
• 8 thin slices prosciutto (about 3 oz), torn into 2-inch strips
• 4 oz fresh mozzarella, cut into 16 small cubes
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/4 tsp flaky sea salt
• 8 (6-inch) wooden skewers, soaked in water for 15 minutes

Instructions:

1. Preheat a grill or grill pan to medium-high heat (about 400°F).
2. Wrap each fig half with a strip of prosciutto, then thread onto skewers alternating with mozzarella cubes (2 figs and 2 cheese pieces per skewer).
3. Brush skewers lightly with 1 tbsp olive oil. Grill for 2–3 minutes per side until prosciutto crisps slightly and cheese softens.
4. Transfer to a plate, drizzle with remaining 1 tbsp olive oil and balsamic glaze, then sprinkle with flaky sea salt.

The magic here? The heat mellows the figs’ sweetness while the prosciutto shatters like salty caramel—perfect for impressing guests without stress.

Tip: For a vegetarian twist, swap prosciutto for thinly sliced roasted eggplant brushed with olive oil and smoked paprika.

Conclusion

With 18 mouthwatering spedini recipes for any occasion, this roundup has something for everyone! Whether you’re hosting a party or craving a cozy meal, these dishes are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to pin this article for later—happy cooking!