Easy Antipasto Skewers
Happy Memorial Day weekend everyone! It’s here, the unofficial start to summer. To celebrate, we are serving up Easy Antipasto Skewers that pair so well with our new Avocado Basil Pesto sauce.
We found this fun, tasty recipe in a brand new cookbook authored by our friend and fellow blogger, Allison Miller of CupcakeDiaries.com.
Her cookbook is called Sun & Sizzle: Grills to Greens and Everything in Between and it is sensational! There’s a photo with every recipe, and it’s packed full of delicious creative ingredients that are perfect for summertime.
You know how much we love our grills so her tips and colorful collection is perfect for upcoming holidays and BBQs. We love all the fresh flavors and the simple twists she puts on everyday recipes really takes them from good to great. This cookbook would be a perfect addition to any cook’s collection.
It was challenging to pick just one of Allison’s 50 fabulous recipes to feature. With beautiful choices like Mixed Berry Wedge Salad, Churro Waffles, Blackberry Peach Lemonade and Root Beer Pulled Pork Sandwiches, you’ll want to try them all!
Please show some love and order her book! We congratulate Allison on a job well done!
“Some of my favorite memories as a kid involved helping mom and grandma in their kitchens, making treats for family and friends. My love of food rose to a new level during the last half of my time at BYU-Idaho, where I spent my small college student budget on ingredients and baked chocolate chip cookies for roommates and friends on a regular basis. I loved seeing their excitement when I arrived at their apartments with plates of those chocolatey drops of heaven.”Allison Miller
Easy Antipasto Skewers
Put your antipasto platter on a stick! Easy Antipasto Skewers are a fresh and easy pickup appetizer for a party that can be made ahead of time. Or put a out a big platter at your barbecue for a fabulous side dish. They are so colorful and kiddos would have fun putting them together!
- Cook tortellini according to package directions. (I used fresh fresh tortellini and made sure to undercook it by a couple of minutes so that it held together well and wasn’t mushy.) Rinse in cold water and set aside.
- Thread tortellini, cheese, olives, and tomatoes onto a skewer and place on a platter. Spoon desired amount of pesto over each skewer just before serving. Serve cold.