Recipe

Antipasto Tortellini Kabobs Recipe

Add Step-by-Step Photos	Californiacook / All my dishes 6 months, 3 weeks ago A cool & colorful appetizer for a hot Summer's day - or any time of the year nibble. Add whatever you like, or have on hand. Additions can be shrimp, marinated mushrooms, artichoke hearts, olives, etc. Use any tortellini flavor of choice. Prep:30m Cook:15m Servings:12	Californiac
	tortellini kababs appetizer antipasto rosemaryskewers prosciutto cheesey

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Ingredients

12 slices zucchini

12 cherry or grape tomatoes (mixed colors)

12 spinach & cheese tortellini, cooked, drained & rinsed

2 tablespoons pesto sauce

2 tablespoons white wine vinegar

12 sprigs rosemary -- (6")

12 bocconcini -- or 12 bite-size pieces fresh mozzarella

6 slices prosciutto -- cut into 1" wide strips

Lemon wedges

Directions

Place zucchini & tomatoes in a large resealable plastic bag set in a shallow dish. Add pesto and vinegar; seal bag. Knead bag to coat vegetables. Marinate 30 minutes.

Remove leaves from all but 2" of the rosemary sprigs. Wrap bocconcini in prosciutto strips. Thread 1 wrapped cheese piece onto each of the rosemary skewers, inserting the end without leaves. (If necessary, use a wooden or metal skewer to poke holes in cheese pieces before threading.)

Remove vegetables from marinade, reserving marinade. Thread each skewer with vegetables, cheese & tortellini. Arrange skewers in a serving dish. Drizzle with reserved marinade. Serve immediately or cover and refrigerate for up to 8 hours. Serve with lemon wedges to squeeze over kabobs. Makes 12 appetizer servings

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