Summer Antipasto Skewers
Summer Antipasto Skewers are a portable, perfectly balanced bite that combines the flavors of a traditional Italian antipasto platter into a visually stunning and easy-to-eat appetizer. They feature fresh ingredients like cheese tortellini, mozzarella pearls, salami, cherry tomatoes, marinated artichokes, olives, and basil, all drizzled with balsamic glaze.
Ingredients
- 9 oz cheese tortellini, cooked and cooled
- 8 oz fresh mozzarella pearls
- 4 oz salami slices
- 1 pint cherry tomatoes
- 1 jar (12 oz) marinated artichoke hearts, quartered
- 1/2 cup pitted Kalamata olives
- 1 bunch fresh basil leaves
- 2 tbsp balsamic glaze
- 20-24 bamboo skewers
Instructions
- Boil salted water and cook the cheese tortellini according to package instructions. Drain and rinse with cold water, then toss with olive oil.
- Wash cherry tomatoes and pat dry. Drain artichoke hearts and olives. Fold salami slices into quarters.
- Organize all prepared ingredients in small bowls for easy assembly.
- Thread ingredients onto bamboo skewers in the following order: tomato, basil leaf, mozzarella pearl, folded salami, artichoke, tortellini, and olive.
- Ensure ingredients are snug but not squashed. Repeat until all ingredients are used.
- Arrange skewers on a serving platter and drizzle with balsamic glaze just before serving.
Notes
Use the freshest basil possible. Assemble skewers close to serving time to keep basil fresh. Wait to add balsamic glaze until serving to prevent sogginess.