12ouncesmozzarella balls, plain or marinated*(Ciliegine, buffalo or pearl size)
2 - 3tablespoonsbalsamic vinegar glaze(see notes for substitutions)
Instructions
Bring 3 quarts of water to a boil. Wash the mini tomatoes and basil leaves, and let dry.
Add the cheese tortellini to the pot of water and reduce the heat to a gentle boil. Cook the pasta for the amount of time listed on the package (I recommend no more than 5 minutes for fresh, refrigerated pasta). Immediately drain and rinse the pasta in cold water. Set aside.
Thread the bamboo skewers with a tomato, a basil leaf, a mozzarella ball, a tortellini, then a mozzarella ball, a basil leaf, and a tomato. Fold large basil leaves in half.
After threading all 24 skewers, place them on a serving tray. Drizzle the balsamic vinegar glaze over the skewers. Serve right away or cover and refrigerate for up to 6 hours.
Notes
The mozzarella balls used in this recipe are fresh mozzarella that is preserved in fluid. You'll find them in plastic containers or the pearls often come in a sealed package.To substitute balsamic glaze, use 1/4 cup of balsamic vinegar. Boil on the stove until the vinegar has reduced by half (about 5-7 minutes).You can also microwave the balsamic vinegar. Using a microwave-safe bowl, microwave for 30-second at a time until the vinegar has reduced in half (about 6, :30 second increments).