Ingredients:

  • 16 oz fresh mini mozzarella pearls
  • 16 pieces lean Genoa salami
  • 1 cup cooked and chilled cheese tortellini
  • 1 cup marinated artichoke hearts
  • 16 cherry tomatoes
  • 16 pitted Castelvetrano olives
  • 16 fresh basil leaves
  • 1/2 cup balsamic vinegar
  • 1 tbsp maple syrup
  • 1 pinch sea salt
  • 1/2 tsp extra virgin olive oil

Instructions:

  1. Pat the marinated artichokes and mozzarella pearls dry using paper towels to prevent the glaze from sliding off.
  2. Fold each piece of salami into a quarter or a zig zag shape to add volume and grip.
  3. Slide the ingredients onto the bamboo skewers in this exact order: Olive, folded Salami, Mozzarella, Basil Leaf, Tortellini, Artichoke, and finally the Cherry Tomato.
  4. Ensure each piece is pushed snugly against the previous one until the skewer feels tight and stable.
  5. Whisk together the balsamic vinegar, maple syrup, sea salt, and extra virgin olive oil in a small bowl.
  6. Continue whisking until the syrup is fully incorporated and the mixture looks silky.
  7. Arrange the completed skewers on a platter, leaving a little space between them.
  8. Drizzle the balsamic glaze in a zigzag motion across the top of the easy antipasto skewers.
  9. Serve immediately or keep chilled.