Ingredients
- Cherry tomatoes, 1 pint
- Fresh mozzarella balls (small, "pearl" size), 8 ounces
- Cooked tortellini (cheese-filled), 9 ounces
- Salami slices (hard salami), 4 ounces
- Fresh basil leaves, 1 bunch
- Kalamata olives, pitted, 1/2 cup
- Artichoke hearts (canned in water, drained), 6 ounces
- Balsamic glaze, for drizzling
Instructions
- Step 1: Prepare the ingredients. Rinse the cherry tomatoes and basil leaves. Drain the mozzarella balls, tortellini, and artichoke hearts. Cut the salami slices in half or quarters, depending on size, so they are easy to thread onto skewers.
- Step 2: Thread the ingredients onto skewers. Start with a cherry tomato, followed by a mozzarella ball, then a folded piece of salami. Next add a tortellini, then a basil leaf folded in half, followed by an olive and then a piece of artichoke heart. Repeat this pattern.
- Step 3: Continue threading the skewers until all ingredients are used, or until each skewer is nicely filled. Aim for an even distribution of ingredients on each skewer.
- Step 4: Arrange the skewers on a serving platter.
- Step 5: Drizzle balsamic glaze lightly over the skewers just before serving. This adds a touch of sweetness and acidity that complements the other flavors.
Notes
- To keep your skewers fresh, store them in an airtight container in the refrigerator for up to 24 hours, but add the balsamic glaze right before serving to prevent sogginess.
- These skewers are best served at room temperature to fully appreciate the flavors of the mozzarella and salami, so no reheating is needed.
- For a more elegant presentation, serve the skewers standing upright in a small glass or mason jar filled with decorative pebbles or dried beans.
- Don't be afraid to experiment with other antipasto ingredients like roasted red peppers or marinated mushrooms to create your own signature skewer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American