Ingredients:

  • 24 fresh mini mozzarella balls (approx. 8 oz), drained and patted dry
  • 24 large fresh basil leaves
  • 24 cheese-filled tortellini, cooked and cooled
  • 12 slices Genovese salami (approx. 4 oz), halved and folded
  • 12 slices Prosciutto di Parma (approx. 4 oz), torn into ribbons
  • 24 pitted Kalamata or Castelvetrano olives
  • 24 marinated artichoke hearts, quartered and patted dry
  • 24 grape tomatoes
  • 2 tbsp balsamic glaze
  • 1 tsp extra virgin olive oil
  • 1 pinch cracked black pepper

Instructions:

  1. Drain marinated artichokes and olives. Place them on paper towels and pat firmly to remove excess oil and brine to prevent the cheese from becoming slimy.
  2. Prepare the assembly line. If using tortellini, ensures they are fully cooled to room temperature before skewering.
  3. Start the 'cork' base by threading one grape tomato onto a 6-inch bamboo skewer to act as a sturdy anchor.
  4. Thread one folded salami half, followed by a basil leaf, then a mozzarella ball.
  5. Integrate the pasta. Slide on one tortellini, making sure to go through the center of the pasta 'ring' for stability.
  6. Add a ribbon of prosciutto (woven back and forth), an olive, and finally an artichoke heart.
  7. Arrange the 24 completed skewers on a flat platter. Just before serving, drizzle with balsamic glaze, extra virgin olive oil, and a pinch of cracked black pepper.