Kara and I talked about making these skewers for several weeks. I had seen similar recipes floating around Pinterest and it looked like a fun and easy appetizer to make. Lo and behold on Christmas Day someone brought skewers almost exactly how we had wanted to make them. I took it as a sign that we must try them for ourselves sooner rather than later.
Well…I was right! I don’t like olives or salami but this is finger food so it’s okay to pick and play with it. I give you permission. Make this appetizer for the next party you attend. They are a great choice because you can make them in advance, they make a cute presentation, they are easy to eat finger foods and most importantly they are really good! Don’t forget to drizzle them with balsamic glaze for the perfect finishing touch. I didn’t try this, but I’d imagine drizzling it with pesto would be pretty great too!
- 1 cup cherry tomatoes
- 1 cup fresh mozzarella balls, small (we used Bocconcini)
- 1 can medium black olives
- ¼ pound salami, thinly sliced (we used Volpi Genoa Salami)
- ¼ cup fresh basil leaves
- cheese tortellini
- balsamic glaze, for drizzling
- Cook the tortellini according to box directions. Once it’s al dente, drain and set aside.
- Line up all your ingredients in an assembly line. Pierce each ingredient onto the skewer and slide down towards the bottom of the skewer.
- Think about what order you want the ingredients in so that colors and shapes compliment each other. For the salami it is best to fold it in half, then in half again so it makes a triangle shape. Since our skewers were long we put 2 of each ingredient per skewer. How you choose to assemble is up to you.
- Stack antipasto skewers onto a platter and drizzle with balsamic glaze before serving.