Post by bean on Apr 6, 2007 11:18:24 GMT -5
These were REALLY good! You can do so much with this recipe and I plan on using it a lot! I added some red bell pepper, pepperoni and feta stuffed green olives. I used 4 cheese & garlic tortellini. Mmmmmmm 
Marinated Tortellini Skewers
50 uncooked cheese-filled spinach tortellini (about 2 cups)
3/4 lb. mozzarella cheese, cut into 1/2 inch cubes
50 grape or cherry tomatoes, or small pitted ripe olives
Marinade:
2/3 C. tarragon vinegar
1/2 C. olive oil
2 cloves garlic, peeled, minced
1 T. sugar
1 t. salt
1/2 t. freshly ground black pepper
2 T. water
Hot red pepper sauce to taste
1 T. fresh chopped parsley
Skewers: Small wooden skewers or good-quality toothpicks
Cook the tortellini according to package directions. Drain well and cool completely.
In a medium bowl or plastic sealable bag, place the tortellini, mozzarella cubes, tomatoes and olives. Set aside.
In a glass measuring cup or jar with a tight-fitting lid, combine all the marinade ingredients. Pour the marinade over the tortellini. Cover and refrigerate at least 2 hours or overnight, stirring occasionally.
Thread one tortellini, a cheese cube, and a tomato or olive on each skewer or toothpick. Arrange on a serving platter.
Makes 50 appetizers.
Marinated Tortellini Skewers
50 uncooked cheese-filled spinach tortellini (about 2 cups)
3/4 lb. mozzarella cheese, cut into 1/2 inch cubes
50 grape or cherry tomatoes, or small pitted ripe olives
Marinade:
2/3 C. tarragon vinegar
1/2 C. olive oil
2 cloves garlic, peeled, minced
1 T. sugar
1 t. salt
1/2 t. freshly ground black pepper
2 T. water
Hot red pepper sauce to taste
1 T. fresh chopped parsley
Skewers: Small wooden skewers or good-quality toothpicks
Cook the tortellini according to package directions. Drain well and cool completely.
In a medium bowl or plastic sealable bag, place the tortellini, mozzarella cubes, tomatoes and olives. Set aside.
In a glass measuring cup or jar with a tight-fitting lid, combine all the marinade ingredients. Pour the marinade over the tortellini. Cover and refrigerate at least 2 hours or overnight, stirring occasionally.
Thread one tortellini, a cheese cube, and a tomato or olive on each skewer or toothpick. Arrange on a serving platter.
Makes 50 appetizers.
