Caprese Tortellini Skewers
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.
Why You’ll Love Caprese Tortellini Skewers
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!
Ingredients
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.
Adaptation/Variation
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.
How to Make Caprese Tortellini Skewers
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.
Tip for Success
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.
Caprese Tortellini Skewers
Ingredients
Balsamic Reduction Glaze:
1 cup balsamic vinegar
Caprese Tortellini Skewers:
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
Instructions
Make the Balsamic Glaze:
Make the Caprese Tortellini Skewers:
Nutrition
More Vegetarian Appetizer Recipes
Watermelon and Tofu “Feta” Skewers
The post Caprese Tortellini Skewers appeared first on Kitchen Treaty.