Ingredients:

  • 6 oz hard salami, sliced into 1/4 inch rounds
  • 1 cup marinated mini mozzarella pearls
  • 1 cup grape or cherry tomatoes
  • 1/2 cup pitted Castelvetrano or Kalamata olives
  • 1/2 cup marinated artichoke hearts, quartered
  • 1 cup cooked and chilled cheese tortellini
  • 12 large fresh basil leaves, folded in half
  • 1/2 cup balsamic vinegar
  • 1 tbsp honey
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Prepare ingredients: Boil cheese tortellini until al dente, rinse with cold water, and pat dry. Slice salami into rounds and quarter the marinated artichoke hearts. Drain mozzarella pearls of excess oil.
  2. Assemble the skewers using the Anchor Method: Thread a grape tomato first, followed by a mozzarella pearl, a slice of salami, an olive, a quartered artichoke heart, a piece of tortellini, and finish with a folded basil leaf.
  3. Prepare the balsamic glaze by combining balsamic vinegar, honey, and black pepper in a small saucepan over medium heat, reducing until thickened.
  4. Arrange the assembled skewers on a platter and drizzle the reduced balsamic glaze over the top immediately before serving to maintain texture.