It’s that time of year again, Super Bowl Sunday! I love any excuse to get together with friends and eat yummy appetizers, whether it’s football or The Bachelor I’m always making snacks! This year I have been eating healthier, so I needed to come up with something that doesn’t involve melted cheese (which is incredibly difficult because melted cheese should be its own food group!) Last week my friend Jake sent me a recipe for antipasto skewers and I just knew that these would be the perfect healthy snack.
Talk about an easy party appetizer that is great for a crowd! Make it all yourself or you can buy every single item ready to go at the store, all set to be skewered together. These perfect little bites are light and healthy, but still hearty enough to hold their own on a table loaded with the more traditional football (commercial!) watching snacks. The mozzarella balls and cheese stuffed tortellini give me the cheesy goodness that I crave without weighing me down like a bottomless bowl of queso.
What I think really makes these special is roasting your own red peppers, there is something about the flavor of freshly roasted peppers that really stands out. (Plus, there is no extra oil or salt like the ones that come in a jar.) I made half of the skewers vegetarian and, for those meat eaters 😉 I added salami to the others. Either way you like them these are simple and delicious!
- Cheese Tortellini, I use the pre-packaged Buitoni brand
- 1/2 of a cup of Extra Virgin Olive Oil, plus 1 tablespoon, divided
- Salt and Pepper
- 2 tablespoons of Balsamic Vinegar
- Mozzarella Balls
- 1/2 teaspoon of Italian Seasoning
- 1/4 teaspoon of Red Pepper Flakes
- Sliced Salami
- Roasted Red Peppers, cut into bite sized pieces
- 1 bunch of Fresh Basil
- Green Olives, pits removed
- Preheat the oven to 400 degrees, line a baking sheet with aluminum foil. Cut Peppers in half lengthwise and remove the stem and seeds. Lay on the baking sheet and roast for 40 minutes until soft and the skin is charred. (If you the skin is not charred enough to remove place under the broiler for 5 – 10 minutes, watch them carefully so they don’t burn!)
- Place the peppers into a microwave safe, covered container and allow them to steam for 10 minutes.
- In a large pot of salted, boiling water, add 1 tablespoon of olive oil. Cook tortellini according to package directions until just al dente. (Don’t over cook because they will continue to soak up the balsamic vinegar and you don’t want them to become mushy.) Drain and transfer to a large bowl.
- Season the cooked tortellini with salt and pepper. Add balsamic vinegar and 1/4 cup of olive oil, mix to combine. Set aside.
- In a small bowl add mozzarella balls, Italian seasoning, red pepper flakes, and remaining 1/4 cup of olive oil. Mix to combine and set aside.
- Remove the peppers from the container and lay out on a cutting board. Scrape or peel the charred skin off of the flesh and discard. Cut the peppers into bite sized pieces.
- Assemble skewers by layering 1 piece of mozzarella, salami, roasted red pepper, tortellini, basil, and green olive.
(Other layers you can include are: prosciutto, cherry tomatoes, or artichoke hearts.)