Weekend Kitchen: Tortellini, Pesto, & Mozzarella Skewers

I've found the perfect summer appetizer!  It's fresh, simple, and super easy to put together.  What could be better?

Tortellini, Pesto, & Mozzarella Skewers

Ingredients:

- Cheese tortellini

- Fresh mozzarella balls

- Cherry tomatoes

- Fresh basil leaves

- Pesto (prepared or homemade)

- Skewers (the ones I used are 6" long)

* Quantity of ingredients depends on how many skewers you want to make.

1.  Cook tortellini according to package instructions.  Drain and place in a bowl. Mix in a small amount of pesto so that the pasta doesn't stick together.

2.  Assemble skewers.  Lay first row of skewers on platter and spoon pesto over the tortellini. Continue layering on assembled skewers and topping the tortellini with pesto.

3.  That's it!  Serve and enjoy.

All of a sudden, my cherry tomatoes are ripening by the dozen, so this was the perfect appetizer to make.  The basil also came from my garden (see this post).  It's so nice having fresh produce outside my back door!

Don't the skewers make for a pretty presentation?  

Tasty Tuesdays: Mediterranean Layer Dip

Welcome to Tasty Tuesdays!

I've got a delicious and easy summer appetizer recipe for you today.  It would be perfect to bring on a picnic or to a summer pool party.  I brought this to my Super Awesome Friends T & A' s house for a BBQ this weekend  {That's for you, Amanda! } and it was a hit.

{ Original recipe from Annie's Eats.  I modified amounts and ingredients but concept is the same }

Ingredients:

- 16 oz container of hummus { or make your own }

- 3/4 cup pesto { see ingredients below }

- 1-2 tablespoons red onion, diced

- 7.5 oz container marinated artichoke hearts, chopped

- 12 oz jar roasted red peppers, chopped

- 1/4 cup Kalamata olives, sliced

- 1/2 cup feta, crumbled

Ingredients for Pesto:

- 2 cups flat leaf parsley

- 1 clove garlic, diced

- 1/4 cup pine nuts

- 1/4 cup extra virgin olive oil

1/4 cup Parmesan

1.  Make Pesto.  Put all ingredients in blender of food processor and processes until smooth.  Slowly add alive oil while processing.  You made need more that 1/4 cup to achieve desired consistency.

2.  Spread hummus into a pie plate.

3.  Add pesto.

4.  Add peppers

5.  Add onion, artichoke hearts, and olives.

6.  Add feta and flat leaf parsley leaves for garnish.

Serve with pita chips or crackers and enjoy!

What did you cook this week?

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