These Caprese Tortellini Skewers make the best vegetarian appetizer!
Juicy tomatoes, basil, creamy mozzarella, and tender cheese tortellini are threaded onto skewers then drizzled with balsamic reduction for a serious crowd pleaser.
Why You’ll Love Caprese Tortellini Skewers
- Fresh, easy, and delicious – Who doesn’t love the caprese combo of tomatoes, fresh mozzarella, and basil? This one levels it up with tender cheese tortellini + tangy-sweet balsamic syrup.
- Easy to make ahead of time – Thread your skewers up to a couple of days ahead of time, and make your balsamic reduction while you’re at it. Then, when it’s time to serve them, line them up on a platter, drizzle with the balsamic syrup, and you’re done!
- Pretty & colorful – I just love how these caprese tortellini skewers look as an appetizer display. They’re so full of vibrant color that people are always drawn to them first!
Ingredients
- Cheese tortellini – Grab your favorite brand, fresh or frozen, and cook them according to package directions.
- Cherry tomatoes – Grape tomatoes will work, too. Heirloom cherry tomatoes in shades of yellow, orange, purple, and red are gorgeous, too!
- Ciliegine mozzarella – These are the small, cherry-size mozzarella balls found in the deli and/or cheese section of most well-stocked grocery stores. If you can’t find ciliegine mozzarella, you can buy larger fresh mozzarella balls like bocconcini and cut them in half or quarters.
- Basil – You’ll want lots of fresh basil leaves.
- Balsamic reduction – Made simply by simmering balsamic vinegar until it’s thick and sweet. I have full instructions for how to make balsamic syrup (balsamic reduction) here!
- Sea salt – I like to finish these caprese tortellini skewers with a pinch of coarse finishing salt like Maldon.
Adaptation/Variation
- Plain ol’ caprese skewers – For a lower-carb option or if you just don’t have (or don’t want) tortellini, you can leave it out for a caprese salad on a skewer situation.
How to Make Caprese Tortellini Skewers
- First, you’ll want to cook your tortellini. Drain it and let it cool.
- Rinse and dry your cherry tomatoes, place the drained mozzarella balls in a bowl, and then pick the leaves off the basil and rinse/dry them.
- Build your skewers. I like to do a tomato first, then a folded basil leave, mozzarella ball, tortellini, another basil leave, and finish with a second cherry tomato.
- Arrange on a serving platter, then finish with a drizzle of balsamic syrup and a pinch or two of finishing salt.
Tip for Success
- Dry your ingredients well. After washing your tomatoes and basil, be sure to dry them thoroughly. Same with the mozzarella balls; they’ll come in a brine, so pat them with a paper towel to dry them.
I hope these Caprese Tortellini Skewers are your new favorite vegetarian appetizer! We love these so much; they’re fun to make and everyone devours them.
Caprese Tortellini Skewers
An easy appetizer made with cherry tomatoes, creamy mozzarella balls, fresh basil, and tasty cheese tortellini! Finish with a drizzle of balsamic glaze to seal the deal.
Ingredients
Balsamic Reduction Glaze:
- 1 cup balsamic vinegar
Caprese Tortellini Skewers:
- 1/2 pound cheese tortellini (fresh or frozen; 2 cups; cooked and drained)
- 2 pints cherry tomatoes (about 48 tomatoes)
- 8 ounces ciliegine mozzarella (aka cherry-sized mozzarella balls)
- 1 bunch fresh basil
- a few pinches coarse sea salt (like maldon)
- 2-3 tablespoons balsamic reduction (aka balsamic syrup)
Instructions
Make the Balsamic Glaze:
- Pour the vinegar into a small saucepan over low heat. Bring to a light simmer and simmer for approximately 12 minutes, stirring every couple of minutes, until the mixture just starts to thicken. Test it by inserting a metal spoon, and if it coats the spoon lightly, it's done. Allow the balsamic glaze to cool completely (it will thicken as it cools). 1 cup of balsamic vinegar yields about 1/2 cup of balsamic reduction, so you will have some left over.
Make the Caprese Tortellini Skewers:
- Cook tortellini according to package instructions. Drain and set aside to let cool.
- Rinse and dry the cherry tomatoes.
- Drain the mozzarella balls and place them in a bowl.
- Pick the leaves off of the basil (you'll need around 48), wash, and dry them.
- Set up an assembly line with skewers/cocktail picks and the ingredients.
- Build your skewers by adding a cherry tomato, folded basil leaf, mozzarella ball, tortellini, another basil leaf, and finish with a tomato. Repeat until all skewers are built.
- Arrange on a serving platter and finish with balsamic reduction drizzled over the top and a couple of pinches of coarse sea salt. Serve.
Nutrition Facts
Serving: 2skewers, Calories: 61kcal, Carbohydrates: 6g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.02g, Monounsaturated Fat: 0.01g, Cholesterol: 7mg, Sodium: 52mg, Potassium: 88mg, Fiber: 1g, Sugar: 1g, Vitamin A: 210IU, Vitamin C: 9mg, Calcium: 52mg, Iron: 1mg
More Vegetarian Appetizer Recipes
- Cheese and Olive Skewers
- Watermelon and Tofu “Feta” Skewers
- Cucumber Cream Cheese Canapes
- Dill Pickle Deviled Eggs
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Hi! I’m Karen – I’m a real person with real recipes. No A.I. here! Since 2009, every recipe on Kitchen Treaty is thoroughly tested and loved before I hit “publish.” I’m a home cook, certified plant-based pro, and mom. I’m a vegetarian married to a carnivore, and my goal is to coexist deliciously.
