Recipe

Antipasto Tortellini Kabobs Recipe


Antipasto Tortellini Kabobs Recipe
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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.

Californiac

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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
  1. 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.
  2. 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.)
  3. 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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Comments


Great combo of flavors. High Five!


Looks so good! YUMMY!


This would be great for catering. Added to my "Summertime and the Livins Easy" group :-)


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