Рецепт Antipasto Skewers

by Joelen's

Happy Hump Day! I don't know about you, but I'm anxious for the upcoming holiday weekend to get here. We're looking forward to enjoying the long weekend together and indulging in some summer fare. And with any holiday weekend, there's always some gathering happening somewhere. If you're either hosting or attending an Independence Day event, these Antipasto Skewers would be a nice addition to the table! Colorful, light and easy to make, you can make them quickly and not even bother with turning the oven or stovetop. These are even a great appetizer your little ones can help make. Layers of tomato, fresh mozzarella, basil leaves, salumi and cheese tortellini are skewered and enjoyed on a stick... because everything tastes better on a stick, right?!

There really isn't a complex recipe to share - it's just a matter of taking what you like and skewering it on. Feel free to use whatever you prefer too! Some other ideas include marinated artichokes, olives, sun dried tomatoes, chunks of italian sausage, chunks of parmesan or asiago cheeses, etc. Anything is fair game and you can customize it as you wish. I like finishing off the skewers with a drizzle of balsamic glaze (balsamic vinegar works well as a substitute) and extra virgin olive oil. You could even do a sprinkling of italian seasoning for a bit more flavor. Regardless, they're fun to make and eat no matter what you skewer on...

Antipasto Skewers

• 1 lb fresh cheese tortellini
• 1-2 medium roma tomatoes, thickly sliced and quartered
• 8 oz fresh mozzarella ball, thickly sliced and quartered
• 1/4 pound sopressata, salumi, or mortadella thinly sliced
• 1/4 cup fresh basil leaves

wooden skewers

balsamic glaze, for drizzling

extra virgin olive oil, for drizzling

Cook the tortellini according to package directions; drain and set aside.

Set up all the ingredients as an assembly line, taking account the color and shapes of each.

Skewer the ingredients to your desired order.

Place finished skewers on a serving platter. Drizzle with balsamic glaze and olive oil before serving.