Skewered Antipasto
Amy
ingredients
- 1/2 of a 9-ounce package refrigerated fresh cheese-filled tortellini
- 36 Greek olives or pitted ripe olives
- 4 ounces salami, cut into 1/2-inch cubes
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- 1 tablespoon snipped fresh oregano
- 1 teaspoon anchovy paste
- 1/4 teaspoon pepper
- 36 pickled cherry peppers
- Skewers
- Lettuce leaves (optional)
directions
- 1
Prepare tortellini according to package directions; drain. Place in a plastic bag with olives and salami. Combine olive oil, vinegar, oregano, anchovy paste, and pepper in a screw-top jar; cover and shake well. Pour over mixture in bag. Close bag tightly; turn to coat all ingredients. Marinate in the refrigerator for 2 to 12 hours; turn bag occasionally.
- 2
To serve, drain mixture and thread a tortellini, olive, salami cube, and pickled cherry pepper on each skewer. If desired, arrange skewers on a lettuce-lined platter.
Source: Amy Williams Thornton
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