Mini Antipasto Skewers

Antipasti skewers garnished with flowers and rosemary stacked on a plate.

5 from 1 vote

These simple mini antipasto skewers are a perfect party appetizer for just about any occasion! They'll delight your party guests – if you can keep yourself from eating them all before they arrive!

Prep Time15

Cook Time10

cooling time15

Total Time40

Course: Appetizer

Cuisine: Italian

Diet: Kosher

Servings: appetizers

Calories: 115kcal

Author: Genevieve Morrison

Equipment

1 pot to boil tortellini
1 mixing bowl
24 4-inch bamboo skewers

Ingredients

9 oz. tortellini
8 tbsp. pesto - divided
4 tsp. white balsamic vinegar
16 oz. cillegine - about 24 balls
24 cherry tomatoes
24 Castelvetrano olives
24 cornichons
1 tbsp. olive oil
a few sprigs of rosemary - optional

Instructions

Boil 9 oz. tortellini. Follow the instructions on your package, but boil for 1 minute less than it says. This will ensure it’s just firm enough to skewer easily. Remove, toss with a drizzle of olive oil and cool for about 15 minutes in the fridge. Once cool, place in a mixing bowl and stir with 4 tbsp. pesto and 2 tsp. white balsamic vinegar.
Remove the tortellini, and mix ciliegine in 4 tbsp. pesto and 2 tsp. white balsamic vinegar. I like to mix the tortellini and ciliegine separately because the tortellini is more delicate than the mozzarella.
Skewer your ingredients in any order you like. I start with tortellini, then tomato, cillegine, olive, then cornichon. It’s also nice to add a little sprig of rosemary with a delicate flower to make them look extra pretty.

Notes

These appetizers will be tasty for up to 5 days in a refrigerated, sealed container, but the pesto will begin to dry a bit and the balsamic vinegar flavor will begin to fade after 24 hours, so I would only make these 1 day ahead (ideally only 8 hours ahead) if I want them to be most fresh.

See post for detailed instructions with photos of the process.

Nutrition information is an estimate.

Nutrition