Ingredients:

  • 8 oz mini mozzarella pearls
  • 4 oz Genoa salami
  • 1 cup cherry tomatoes
  • 1/2 cup marinated artichoke hearts
  • 1/2 cup pitted Castelvetrano olives
  • 1 cup cooked and chilled cheese tortellini
  • 1/4 cup balsamic glaze
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp cracked black pepper

Instructions:

  1. Use paper towels to pat the olives and artichoke hearts until dry to ensure the glaze adheres to the food.
  2. Ensure cheese tortellini are boiled, drained, and completely chilled in the refrigerator.
  3. Fold each salami slice into a tight quarter-circle or fan to create a sturdy anchor for the skewer.
  4. Slide a mozzarella pearl onto the bottom of the skewer to act as the base.
  5. Thread the remaining ingredients in this order: cherry tomato, folded salami, olive, artichoke heart, and tortellini.
  6. Secure the skewer with a final cherry tomato or mozzarella ball to lock all ingredients in place.
  7. In a small bowl, whisk together the balsamic glaze, olive oil, oregano, and pepper until velvety.
  8. Arrange the skewers on a platter and drizzle with the balsamic mixture.