Antipasto Minis

October 2011
Antipasto Minis

by 2 people

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Makes: 12 servings

Prep: 20 mins

Cook: 15 mins

  • 12 cheese tortelloni
  • 2 tablespoons prepared pesto
  • 2 tablespoons EVOO
  • Salt and pepper
  • 6 slices (1/4 inch thick) soppressata, halved
  • 12 thin slices salami
  • 12 bocconcini (3/4-inch fresh mozzarella balls)
  • 12 grape tomatoes
  1. Cook the tortelloni according to package directions. Drain, then rinse under cold water.
  2. In a medium bowl, mix the pesto and EVOO.
  3. Toss the cooled tortelloni in the pesto oil to coat. Season with salt.
  4. Thread a soppressata piece onto a 3-inch skewer or pick. Add 1 tortelloni. Wrap a salami slice in half around a bocconcini and skewer. End with a tomato. Repeat to make 12.
  5. Arrange the skewers on a platter and drizzle with the remaining pesto oil. Sprinkle with pepper.