TORTELLINI SKEWERS ANTIPASTI
Fun delicious summer appetizer with all your favorite Italian components thread on a skewer. Enjoy as an appetizer or light meal.
Ingredients
- 10 oz fresh tortellini, spinach, cheese or what ever filling you like
- 1 loaf Tuscan bread or Italian bread about 8-10 slices
- 2 tbsp e.v olive oil for brushing the bread
- 1 cup fresh baby Mozzarella balls alternatively any firm cheese cubed
- 1 cup marinated artichoke drained
- 1-2 cups baby cherry tomatoes
- 6 oz thinly sliced salami, prosciutto or pepperoni skip if vegetarian
- 1 cup olives pitted, I used Castelventrano
- handful fresh basil leaves
Basil Vinaigrette
- 1 cup packed basil leaves
- ¼ cup parmesan cheese
- 2 small garlic cloves
- ⅓ cup e.v olive oil
- 2 tbsp white wine vinegar
- ¼ cup raw almonds or walnuts chopped
- 2 tbsps lemon juice
- ½ tsp sea salt
- ¼-½ tsp red chili flakes
- a little honey or sugar to balance the flavors
- ½ tsp black pepper
Instructions
- Turn on a grill pan until hot. Brush the bread slices with olive oil. Toast for 5-8 minutes or until lightly toasted and has grill marks.
- Cook the tortellini according to the package instructions.
- Vinaigrette: Combine all ingredients in a blender or food processor. Season with salt, pepper and red pepper flakes. Taste and adjust as needed.
- In a small bowl, toss the cooked tortellini and mozzarella balls together with a few tablespoons of the vinaigrette.
- Assemble: thread the tortellini, olives, mozzarella balls, baby tomatoes, marinated artichokes, prosciutto/salami and basil leaves on the skewers.
- Place them on a serving plate or platter. Serve drizzled with the remaining basil vinaigrette and grilled bread on the side. ENJOY!
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