Skip to Content

Antipasto Minis: An Easy Party Snack

Sharing is caring!

This past weekend was another great one!  On Saturday, Nicole and Kelly came home from school and the five of us went to the Chanhassen Dinner Theater to see “Hairspray”.  It was HILARIOUS!  Then on Sunday my family came over to celebrate my birthday and we had appetizers and cake in the afternoon.  It was a very nice way to spend the day.

I kept the appetizers pretty simple.  I put together a cheese board with a variety of breads and crackers and I found a recipe in this month’s Everday with Rachael Ray for these cute little skewered antipasto snacks.  They were super easy to make.  I got all the ingredients ready and got all of the kids assembling the skewers for me and they were ready in no time!  Boiling the water took longer than anything else.

I doubled the recipe and made a couple tweaks to it.  I did not mix any olive oil with the pesto because my pesto was already pretty thin and instead of drizzling it over the skewers, I tossed the tomatoes and bocconcini in the pesto, as well as the tortelloni.  I also did not use any salt or pepper as I didn’t think it needed any.

They turned out to be very popular, there were not many left.  I will definitely make these again.

Antipasto Minis, from Everday with Rachael Ray
  • 12 cheese tortelloni
  • 2 tbsp prepared pesto
  • 2 tbsp olive oil
  • salt and pepper
  • 6 slices (1/4 inch thick) soppressata, halved
  • 12 thin slices salami
  • 12 bocconcini (3/4 inch fresh mozzarella balls)
  • 12 grape tomatoes

Cook the tortelloni according to package directions.  Drain, then rinse under cold water.

In a medium bowl, mix the pesto and olive oil.

Toss the cooled tortelloni in the pesto oil to coat.  Season with salt.

Thread a soppressata piece onto a 3-inch skewer (I used longer ones because that was all I had on hand)
Add 1 tortelloni.  Wrap a salami slice in half around a bocconcini and skewer.  End with a tomato.  Repeat to make 12.

Arrange the skewers on a platter and drizzle with the remaining pesto oil.  Sprinkle with the pepper.

     Simple, right?  If you’re asked to bring an appetizer to a party, this would be a great one to make.  It would travel well, and is great served room temperature.


Shared at Family Fresh Meals on 12/18/11.

The Wonders of Homemade Chicken Stock
← Read Last Post
Mini ham and cheese frittatas
What's for Breakfast? Mini Ham and Cheese Frittatas
Read Next Post →


Wednesday 14th of November 2018

Yum!! This looks delicious and your photos are gorgeous! Can’t wait to try this recipe. but it's hard to find bocconcini here can you give me suggest to switch the bocconcini with another ingredient?

Saturday 18th of July 2015

For the World Showcase Lagoon, joining the United Kingdom's Rose and Crown and La Hacienda are popular holiday comparison dining spots for dinner. With them, so how does the subject or the viewer understand the work that's being made about them, so did interest in Anfgou.

The district will feature pedestrian alleyways that lead to the lively square of the old fishing village and artist enclave as you explore the area on a bike.