Summer Dinner on a Stick - Antipasti Skewers with Pesto Drizzle

I was invited to a friend’s dinner gathering and offered to bring an appetizer. Antipasti skewers seemed like a good idea because they could be made ahead, traveled well and required no last-minute oven negotiations. The abundance of basil in my garden was also begging to be utilized.

They also gave me an excuse to assemble approximately 47 ingredients on my kitchen counter. For an ADD foodie, that’s a win.

I used cheese tortellini, fresh mozzarella balls, roasted bell peppers, salami, artichoke hearts and Castelvetrano olives. 

I roasted the peppers myself, and I recommend you do too - the jarred stuff is great in a pinch, but if you have the time, the flavor is exponentially better.

Then I marinated the cooked tortellini and mozzarella in garlic, olive oil, Chardonnay vinegar and just a few red pepper flakes and salt.

The skewers were finished with a homemade pesto drizzle. They looked festive, tasted fresh and disappeared quickly, which is one of my favorite qualities in a recipe.

INGREDIENTS

For the skewers

• 1 9-ounce package refrigerated cheese tortellini

• 20 small fresh mozzarella balls

• 2 bell peppers, red, yellow or orange

• 20 Castelvetrano olives, pitted

• 1 12-ounce jar marinated artichoke hearts, drained

• 20 thin slices Genoa salami

• About 20 six-inch wooden skewers

For the marinade

• ⅓ cup extra-virgin olive oil

• 2 tablespoons Chardonnay vinegar

• 1 garlic clove, finely minced

• ¼ teaspoon red pepper flakes, or more to taste

• A small pinch of salt

For the pesto drizzle

• 1 packed cup fresh basil leaves

• 2 garlic cloves

• 2 tablespoons toasted pine nuts or walnuts

• ¼ cup grated Parmesan cheese

• ⅓ cup extra-virgin olive oil, plus more as needed

• 1 tablespoon fresh lemon juice

• ¼ teaspoon salt

• Freshly ground black pepper

METHOD

Heat the oven to 425 degrees.

Cut the bell peppers in half and remove the stems, seeds and membranes. Place them cut-side down on a foil-lined baking sheet. Roast for 20 to 25 minutes, until the skins are blistered and dark in places.

Transfer the hot peppers to a bowl and cover it with a plate or plastic wrap. Let them steam for about 15 minutes. Peel away the skins, then cut the peppers into bite-sized pieces.

Cook the tortellini according to the package directions. Drain and let it cool slightly.

Whisk together the olive oil, Chardonnay vinegar, garlic, red pepper flakes and salt. Place the tortellini and mozzarella balls in a bowl or covered container and pour the marinade over them. Toss gently to coat and refrigerate for at least one hour. A few hours is even better.

To make the pesto, combine the basil, garlic, nuts, Parmesan, lemon juice, salt and pepper in a food processor. Pulse until finely chopped. With the processor running, slowly add the olive oil. Add a little more oil if needed to make the pesto thin enough to drizzle.

Drain the marinated tortellini and mozzarella lightly. You want them flavorful, but you do not want a small moat forming around the platter.

Fold each salami slice into quarters. Thread a tortellini, mozzarella ball, piece of roasted pepper, folded salami, artichoke heart and olive onto each skewer. The order is entirely up to you.

Arrange the skewers on a platter. Cover and refrigerate for up to six hours. Shortly before serving, drizzle them with the pesto.

If the pesto thickens in the refrigerator, stir in a little olive oil before using it.

These are colorful, easy to serve and substantial enough to keep dinner guests happy without ruining their appetites. They are also dinner-party insurance on a stick.