Print

Antipasto Skewers Recipe

Antipasto Skewers Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Colorful Antipasto Skewers featuring cheese tortellini, olives, cherry tomatoes, Genoa salami, prosciutto, mozzarella, provolone, artichoke hearts, and roasted red peppers, served with a fresh basil vinaigrette dressing.

Ingredients

Scale
  • 20 long wooden skewers
  • 1 (16-ounce) package cheese tortellini
  • 40 large Castelvetrano or Kalamata olives, pitted
  • 40 plump cherry tomatoes
  • 40 thin slices Genoa salami
  • 40 thin slices prosciutto
  • 20 small fresh mozzarella balls (bocconcini)
  • 20 cubes sharp provolone cheese
  • 40 fresh basil leaves, torn
  • 20 pieces chopped artichoke hearts (from a jar), drained
  • 2 roasted red peppers, seeds removed, chopped into small pieces
  • 1/2 cup (113ml) extra virgin olive oil
  • 3 tablespoons (42ml) fresh lemon juice
  • 1/2 cup loosely packed fresh basil
  • 2 tablespoons (28ml) red wine vinegar
  • 1 tablespoon (18ml) honey
  • 2 cloves fresh garlic, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. First, prepare the cheese tortellini: Cook according to package directions, then drain and quickly rinse under cold water to stop the cooking process.
  2. Prepare the vinaigrette: In a blender or food processor, combine all dressing ingredients (olive oil, lemon juice, fresh basil, red wine vinegar, honey, minced garlic, salt, and pepper). Blend until smooth. Taste and adjust seasonings as needed.
  3. In a large bowl, gently toss the cooked tortellini and fresh mozzarella balls with about 1/3 cup of the prepared vinaigrette. Refrigerate for at least 15 minutes, or up to 4 hours, to allow the flavors to marinate.
  4. To assemble the skewers: Thread the various antipasto components onto the long wooden skewers. You can arrange them in any order you like, alternating colors and textures for visual appeal. A suggested order might be a tortellini, an olive, a cherry tomato, a folded slice of salami, a basil leaf, a mozzarella ball, a piece of roasted red pepper, an artichoke heart, and a cube of provolone. Repeat the pattern on each skewer.
  5. Arrange the completed skewers on a large serving platter.
  6. Just before serving, drizzle the skewers with a little more of the homemade vinaigrette, if desired, for an extra burst of flavor.

Notes

    Find it online: https://www.masterthecook.com/antipasto-skewers-recipe/