24 mini fresh mozzarella balls
12 slices of salami, cut in half
24 small basil leaves
2 roasted peppers (or 1 jar)
1 jar artichoke hearts
Â½ lb. fresh tortellini, cooked
Using 3â€³ bamboo skewers or similar, layer your ingredients starting with the mozzarella balls, then the roasted peppers (I used a mix of red, yellow and orange), tortellini, basil, artichoke heart, salami and olives. I opted to pick up mozzarella and olives that were already marinated and seasoned, but I would suggest tossing yours in a bit of olive oil with a pinch of Italian seasoning if you canâ€™t find those that are already pre-seasoned. I also roasted my own peppers, but you can easily pick up a jar to make things simpler. Line a tray with your finished skewers and refrigerate until serving. Make them the night or the morning before and keep chilled. (Leftovers will keep for a few days!) Plan for 2 – 3 per person.