Tortellini Caprese Bites Recipes

Steps:

• Cook 1 pound cheese tortellini as the label directs; drain and rinse under cold water. Toss with 1 pint halved heirloom cherry tomatoes, 8 ounces pearl mozzarella balls, 1/2 cup chopped basil, 1/3 cup olive oil and 2 tablespoons white balsamic vinegar. Season with salt and pepper.

Steps:

• Prepare tortellini according to package directions. Rinse under cold water.
• Thread 1 tomato half, I cheese all, another tomato half, and 1 tortellini onto each skewer. Place skewers in a 13 X 9 inch baking dish.
• Whisk together vinegar and salt. Gradually add oil in a slow, steady stream, whisking constantly until smooth. Stir in basil and ground pepper to taste.
• Pour vinaigrette over skewers, turning to coat.
• Cover and chill 2 hours.
• Transfer skewers to a serving platter, sprinkle with salt and pepper to taste.
• Discard any remaining vinaigrette.

Steps:

• Line a microwave-safe plate with a damp paper towel. Place the tortellini on the paper towel and top with a second damp paper towel. Microwave until the pasta is steamed and semi-soft, about 30 seconds. Thread one tortellini on a 6-inch skewer, followed by a mozzarella ball and grape tomato. Place on a serving platter and sprinkle with the basil chiffonade. Repeat with the remaining ingredients to make 9 more skewers. Drizzle with the balsamic reduction.

Steps:

• Cut the stem ends off the tomatoes, and hollow them out with a small spoon.
• Cut mozzarella into small cubes.
• Wrap each cube of cheese in a leaf of basil, and stuff into a tomato.
• Drizzle tomatoes with oil and vinegar, and sprinkle with salt and pepper.
• Try not to eat the whole tray before guests arrive.