Tortellini Caprese Skewers
These tortellini skewers are perfect appetizers. Made with fresh ingredients and a balsamic drizzle, they're the easiest party snack!
Servings: 24 skewers
Calories: 70kcal
Equipment
- 24 bamboo skewers (or 12, 12" skewers cut in half)
- 4 - 6 quart large saucepan (to cook the tortellini)
- colander (to drain and rinse the pasta)
Ingredients
- 1 pint grape or cherry tomatoes
- 1 large bunch basil leaves (about 8 ounces)
- 8 ounces cheese tortellini, refrigerated, fresh, frozen
- 12 ounces mozzarella balls, plain or marinated* (Ciliegine, buffalo or pearl size)
- 2 - 3 tablespoons balsamic 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).
TFN Pro Tips:
To make Skewers ahead of time:
You can make the skewers no more than 6 hours ahead. Or the basil can wilt and turn brown, and the pasta will dry out.
- Boil the pasta at a gentle boil, or it will open up too much and soften. This will make it difficult for the pasta to stay on the sticks. So boil it gently to keep it firm.
- I used marinated mozzarella balls from a grocery store for this recipe. Marinated balls add more flavor and color to the tortellini appetizer skewer.
- Add sliced salami or pepperoni.
- Add black olives to the skewers.
- Use ravioli pasta instead.
Nutrition
Serving: 1skewer | Calories: 70kcal | Carbohydrates: 5g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Cholesterol: 9mg | Sodium: 52mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 0.3mg