Baked Strawberry and Cream Stuffed Croissant French Toast.
Embracing the springtime produce with these simple Antipasto Tortellini Skewers with Lemon Basil Vinaigrette. Fresh cheese tortellini and mozzarella, marinated in a quick lemon basil vinaigrette, then layered onto skewers with roasted peppers, olives, tomatoes, and assorted meats. Serve the skewers with toasted ciabatta bread on the side and additional vinaigrette. This is the simplest of appetizers, yet so amazingly GOOD. Great for upcoming Mother’s Day and all the summer gatherings soon to follow.
So excited to be starting the week off with this recipe, I told you guys it was coming!
With Mother’s Day this Sunday, and Memorial Day just a couple of weeks away, I’m definitely in appetizer entertaining mode. Even more so now as the weather begins to warm. People are slowly venturing out and getting back to “normal life” with small get-togethers.
I’ve been planning these for a couple of weeks now. I saved them for this week in hopes that you guys would make them for Mother’s Day. But I’m going to be honest, these are so fun and delicious that I’d even enjoy them for dinner. They’re a nice change-up from the usual!
If you’re new to antipasto, it’s toasted bread cubes, olives, cherry tomatoes, artichokes, red peppers, prosciutto, fresh mozzarella, cubes of sharp provolone, and fresh basil. I added my favorite cheese tortellini, which I felt like fit perfectly! I recommend mixing and matching your skewers. A few with olives and a few without. Maybe some with tomatoes and then some with peppers. I just kind of played around with combos and had fun layering them up. Any way you layer them they will be delicious!
Since you know I love everything with a little drizzle, I made a lemon vinaigrette for serving along with the skewers. The pesto keeps the veggies and bread from drying out while adding some serious flavor.
I love the idea of skewered appetizers. They’re hand-held and easy for people to grab and go, but yet also personal bites with no sharing required! Perfect for outdoor entertaining.
What’s even better about these skewers is that you can assemble them ahead of time, keep in them the fridge, and then simply pull them out before serving.
Just before serving, I like to drizzle a little of the vinaigrette over the skewers. Then I let them sit for a bit to marinate. I also serve up the toasted bread cubes on the side as a nice crunchy bite. They’re something extra to dip into the vinaigrette – delicious!
Try giving these a test run on Sunday for Mother’s Day. My hope is that you end up loving them so much that you recreate them all summer long.
Clearly, I am very excited for those warm summer days ahead over here!
PS. It is snowing!
Looking for other antipasto recipes, try these:
Antipasto Pasta Salad with Herby Parmesan Vinaigrette
Greek Inspired Antipasto Platter
Antipasto Mozzarella Sandwich with Lemony Basil Pesto
Lastly, if you make this Antipasto Tortellini Skewers with Lemon Basil Vinaigrette be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Shop ingredients at your local Target store. Learn more
Hi do you have a recommendation for subbing out pine nuts (no nuts at all)? Making this for a holiday party, my husband is allergic to nuts
Sure, how about pumpkin seeds? Those would be great! Please let me know if you have any other questions! xx
Hi, I want to try the recipe. I didn’t see where the recipe calls for the tortellini to be cooked. Do you recommend pre-cooking them prior to assembling?
The recipe calls for cooked tortellini, so you are going to do that before even starting the recipe:) Let me know if you have any other questions!! xTieghan
Could you make the dressing more than 12 hours in advance? I want to do these for a friends wedding as appetizers, but would need to prep a little in advance.
Totally, just keep it in the fridge, it will be just fine:) Please let me know if you have any other questions! xx
If making for a group, how far ahead can I prep these?Thanks.
I would say about no more than 12 hours in advance just for freshness:) I hope you love the recipe, please let me know if you give it a try! xTieghan
Vinaigrette makes this! I turned it into a salad because I didn’t have time to load the skewers…. 🙂 Very tasty!
Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Have the best week!? xT
Love this one! So easy, they look beautiful, and they’re customizable (my husband doesn’t like artichokes so I left them out). The vinaigrette is so good, I tossed all of the extras together into a sort-of “pasta salad” the next day for lunch. Assembled this two hours ahead of time and was able to pull out when needed, couldn’t be easier.
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
“1 roasted red pepper, cut into bite-size pieces” .. is this from a jar?? or did you char/roast it yourself??
Hi there! I roasted this pepper myself but you can get them from the store if you’d like! xTieghan
so dang good
Happy Friday! Thanks a bunch for making this recipe, I am delighted that it was enjoyed! Have a great weekend:) xTieghan
Delicious! Perfect app for our neighborhood crawl
Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Have the best week:) xTieghan
Mmmm these are delicious, I especially love the vinaigrette which is full of flavour and incredible to eat.
Awesome! So great to hear that this recipe was enjoyed and thanks for making it! Have the best week! xTieghan