Ingredients
- Cherry tomatoes: 1 pint
- Fresh mozzarella balls (small, ciliegine size): 8 ounces
- Cooked tortellini (cheese or spinach filled): 9 ounces
- Salami (Italian dry salami or pepperoni), sliced: 4 ounces
- Fresh basil leaves: 1/4 cup
- Marinated artichoke hearts, quartered: 1 can (14 ounces), drained
- Olive oil: 2 tablespoons
- Balsamic glaze: to drizzle
Instructions
- Step 1: Prepare the ingredients by washing the cherry tomatoes and basil leaves. Drain the marinated artichoke hearts and quarter them.
- Step 2: If the tortellini is not already cooked, cook according to package directions. Drain and let cool slightly.
- Step 3: Thread the ingredients onto skewers in the following order: cherry tomato, mozzarella ball, cooked tortellini, salami slice (folded in half or quarters), artichoke heart, and a basil leaf. Repeat this pattern until the skewer is mostly full, leaving a small space at the top.
- Step 4: Arrange the skewers on a serving platter.
- Step 5: Drizzle the skewers with olive oil and balsamic glaze.
- Step 6: Serve immediately or chill for later.
Notes
- To keep your skewers fresh, store them in an airtight container in the fridge, ideally without the balsamic glaze until serving.
- These skewers are best served cold or at room temperature, so no reheating is needed!
- For a vibrant presentation, stand the skewers upright in a glass or mason jar for a stunning centerpiece.
- Chef's secret: briefly marinate the mozzarella balls in a little pesto for an extra burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American