The nice thing about these is you can easily alter them according to your own tastes or those of your guests. Celiac or gluten free guests? Make some without tortellini! Olives make you gag? Leave them out! Like to spice things up? Make them with hot genoa! Is any pepper too hot? Consider leaving out the pepperoncinis 🙂
The bocconcini is delightful if you have time to let it marinate overnight – if not, it will still be better for having spent at least 20 minutes in the dressing.
You will need some combination of the following:
- 10-20 cherry tomatoes, halved if using mini san marzano cherry tomatoes
- about 20 olives
- about 20 slices thinly sliced genoa sausage
- mini bocconcini cheese-1 pkg about 20-22 pieces
- about 7 pepperoncini peppers
- canned, drained artichoke hearts- not pictured but a nice addition if you have them
- cooked tortellini* I wouldn’t use tortellini if I was also making pesto tortellini skewers with sundried tomatoes **not gluten free if using tortellini
- cubes of another cheese if desired- such as asiago
Marinade for bocconcini and/or tortellini:
- 1/4 cup of red wine vinegar
- 1 tbsp canola or olive oil
- 1 clove of garlic minced
- 1 tbsp of dried oregano (yes, a tablespoon, not a teaspoon)
- freshly ground black pepper
Cook about 20-25 tortellini according to package directions if using. Do not over cook. Drain and let cool slightly.
Drain and pat dry bocconcini.
Whisk together marinade ingredients and divide marinade between bocconcini and tortellini if using. Allow to marinate for at least 20 minutes, but preferably overnight.
I like to prep all of my ingredients for any sort of food that requires assembly like this one into little prep bowls. Half cherry tomatoes if using ones that are particularly large or if using my favourite mini san marzanos.
Using kitchen shears, snip off stem end of pepperoncini and then halve or quarter depending on size.
Once all ingredients are ready, start to assemble your skewers. It doesn’t matter what order you put them on in, however you do it they will end up looking pretty. When you get to the slices of genoa, if you fold each slice in half, and then in half again you get a nice effect.
Again, the beauty of these is that they can be totally personalized according to taste.