Antipasto Skewers Recipe

Measure and prep all ingredients.

Prepare the marinade. In a medium bowl, combine the extra-virgin olive oil, minced garlic, basil, thyme, oregano, red pepper flakes, kosher salt, and ground black pepper. Whisk until well combined. 

Drain the fresh mozzarella balls and rinse under cold water. Pat dry with paper towels.

Add the dried mozzarella balls to the marinade. Toss until well combined. Set aside.

Bring a pot of salted water to a boil. Cook the tortellini pasta according to the package’s instructions. Rinse with cold water until cool. Pat dry with paper towels. 

Add the tortellini pasta to the bowl with the marinade. Toss until well coated.

Slice the basil leaves in half, widthwise. 

Divide the prosciutto into strips. Roll each piece into a small bundle.

Thread the prepared ingredients. Alternate the pieces to create different textures and color contrast.

When threading the basil, place one halved basil leaf in between a baby spinach leaf. Fold in half and thread. (See notes 4.)

Plate the skewers on a platter and drizzle lightly with balsamic glaze before serving. Enjoy!