Ingredients
Method
- Cook tortellini al dente according to package instructions.
- Rinse tortellini immediately under cold water to cool and drain in a colander.
- Rinse and pat dry the fresh basil leaves.
- Meanwhile, make a pesto marinade in a large bowl by whisking together ¾ cup prepared pesto, ¼ cup of olive oil, 2 tablespoons lemon juice and up to ¼ a teaspoon of salt (depending on your taste preference).
- Add the cherry tomatoes, cooled tortellini and mini cheese balls to the marinade and toss gently.
- Chill in the marinade for 30 minutes.
- Skewer a cheeseball, torn or folded basil leaf, tomato, and tortellini on a skewer or long toothpick. Add an additional set if using long skewers.
- Drizzle skewered appetizer with balsamic glaze and then serve.
Notes
These versatile appetizers go great with your next barbecue, picnic, or really any type of occasion. They look fancy but they're super easy to make and taste great with most Mediterranean meals.