These Caprese Tortellini Skewers make the best vegetarian appetizer!
Juicy tomatoes, basil, creamy mozzarella, and tender cheese tortellini are threaded onto skewers then drizzled with balsamic reduction for a serious crowd pleaser.
Fresh, easy, and delicious – Who doesn’t love the caprese combo of tomatoes, fresh mozzarella, and basil? This one levels it up with tender cheese tortellini + tangy-sweet balsamic syrup.
Easy to make ahead of time – Thread your skewers up to a couple of days ahead of time, and make your balsamic reduction while you’re at it. Then, when it’s time to serve them, line them up on a platter, drizzle with the balsamic syrup, and you’re done!
Colorful – I just love how these caprese tortellini skewers look as an appetizer display. They’re so full of vibrant color that people are always drawn to them first!
Cheese tortellini – Grab your favorite brand, fresh or frozen, and cook them according to package directions.
Cherry tomatoes – Grape tomatoes will work, too. Heirloom cherry tomatoes in shades of yellow, orange, purple, and red are gorgeous, too!
Ciliegine mozzarella – These are the small, cherry-size mozzarella balls found in the deli and/or cheese section of most well-stocked grocery stores. If you can’t find ciliegine mozzarella, you can buy larger fresh mozzarella balls like bocconcini and cut them in half or quarters.
Basil – You’ll want lots of fresh basil leaves.
Balsamic reduction – Made simply by simmering balsamic vinegar until it’s thick and sweet. I have full instructions for how to make balsamic syrup (balsamic reduction) here!
Sea salt – I like to finish these caprese tortellini skewers with a pinch of coarse finishing salt like Maldon.
Plain ol’ caprese skewers – For a lower-carb option or if you just don’t have (or don’t want) tortellini, you can leave it out for a caprese salad on a skewer situation.
First, you’ll want to cook your tortellini. Drain it and let it cool.
Rinse and dry your cherry tomatoes, place the drained mozzarella balls in a bowl, and then pick the leaves off the basil and rinse/dry them.
Build your skewers. I like to do a tomato first, then a folded basil leave, mozzarella ball, tortellini, another basil leave, and finish with a second cherry tomato.
Arrange on a serving platter, then finish with a drizzle of balsamic syrup and a pinch or two of finishing salt.
Dry your ingredients well. After washing your tomatoes and basil, be sure to dry them thoroughly. Same with the mozzarella balls; they’ll come in a brine, so pat them with a paper towel to dry them.
I hope these Caprese Tortellini Skewers are your new favorite vegetarian appetizer! We love these so much; they’re fun to make and everyone devours them.
1 cup balsamic vinegar
1/2 pound fresh or frozen cheese tortellini 2 cups; cooked and drained2 pints cherry tomatoes about 48 tomatoes8 ounces ciliegine mozzarella aka cherry-sized mozzarella balls1 bunch fresh basila few pinches coarse sea salt like maldon2-3 tablespoons balsamic reduction aka balsamic syrup
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