Writer and photographer Monica Longenbaker

 

[dropcap]L[/dropcap]ooking for a quick, last minute appetizer? These no-fuss Italian antipasto skewers are a fresh way to jazz up store-bought ingredients. A variety of pickled and fresh vegetables, salami, mozzarella cheese and tortellini are threaded together on a wooden skewer and coated with pesto. The handheld skewers pack up easily for picnics, but are perfect for formal get-togethers as well.

Italian Antipasto Skewers
Yield: 24 Skewers
Ingredients:
48 pieces (about ½ pound) tortellini
1 teaspoon olive oil
6 ounces salami, cut into 48 pieces, ½” squares
24 grape or cherry tomatoes
24 artichoke hearts, drained
24 miniature mozzarella balls
24 black or green olives
pesto, store-bought or recipe below
24 – 6” wooden skewers

Directions:
Cook the tortellini according to the package directions. Drain and rinse, then coat in olive oil to prevent the tortellini from sticking. Carefully thread each ingredient onto the wooden skewers in the following order: Tortellini, salami, cherry tomato, artichoke heart, mozzarella ball, salami, tortellini, olive. Right before serving, brush each skewer with pesto. Serve at room temperature.

Pesto
Ingredients:
2 cups fresh basil leaves, packed
1 small clove garlic
2 tablespoons pinenuts, toasted
2 tablespoons parmesan cheese, grated
2 teaspoon lemon juice
½ cups extra virgin olive oil
salt and pepper to taste

Directions:
Place the basil leave, garlic clove, pine nuts, parmesan cheese and lemon juice into the bowl of a food processor or blender. Pulse until roughly chopped. While the machine is on, slowly drizzle in the extra virgin olive oil. Season with salt and pepper.