Antipasto Tortellini Skewers with Lemon Basil Vinaigrette
The simplest of appetizers, yet so amazingly GOOD. Perfect for Mother's Day and all of your summer gatherings!
Foto: Half Baked HarvestIngredients
- 2 cups cubed ciabatta bread
- 2 tablespoons extra virgin olive oil
- 1 pound fresh cheese tortellini, cooked
- 1 cup mixed olives, pitted
- 1 cup cherry tomatoes
- 1 cup marinated artichokes, quartered
- 1 roasted red pepper, cut into bite-size pieces
- 6 -8 ounces thinly sliced prosciutto and or salami
- 1 cup fresh mozzarella balls and or cubed provolone
- 1 cup fresh basil leaves
- 1 1/2 cups fresh basil leaves
- 2 tablespoons fresh thyme leaves
- 2 tablespoons toasted pine nuts
- 1/4 cup grated parmesan cheese
- 1/3 cup extra virgin olive oil
- 1 tablespoon honey
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- kosher salt and red pepper flakes
Steps
1. Preheat the oven to 375° F. On a baking sheet, toss the bread with olive oil. Bake 8-10 minutes or until lightly toasted and golden. Season with salt. 2. Meanwhile, make the vinaigrette. Combine all ingredients in a blender or food processor. Season with salt and red pepper flakes. 3. In a bowl, toss the tortellini and cheese together with a few tablespoons of the vinaigrette.4. To assemble, thread the tortellini, olives, tomatoes, artichokes, red peppers, prosciutto/salami, cheese, and basil onto skewers. You can mix and match your skewers or make them all the same. 5. Arrange on a serving plate and serve drizzled with the vinaigrette and toasted bread.
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