* Percent Daily Values are based on a 2000 calorie diet.
Equipments
1 medium saucepan
1 colander
1 cutting board
1 chef’s knife
1 set measuring cups
1 set measuring spoons
1 roll paper towels
24 small wooden skewers (or appetizer picks)
1 large serving platter
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Directions
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Cook the cheese tortellini according to the package directions. Drain, rinse gently with cool water, and let it cool completely.
Drain the mozzarella balls, artichoke hearts, and olives well. Pat them dry with paper towels so the skewers do not become watery.
Thread each skewer with one grape tomato, one basil leaf, one mozzarella ball, one piece of folded Genoa salami, one cheese tortellini, one pepperoni slice, one Kalamata olive, and one piece of marinated artichoke heart. Repeat until all skewers are filled.
Place the finished skewers on a large platter. Drizzle lightly with balsamic glaze just before serving.
Serve chilled or at room temperature as an easy appetizer, party snack, or antipasto platter-style bite.
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