Antipasto Tortellini Skewers with Lemon Basil Vinaigrette

halfbakedharvest.com

Lisa hance

2 cups cubed ciabatta bread

2 tablespoons extra virgin olive oil

1 pound fresh cheese tortellini, cooked

1 cup mixed olives, pitted

1 cup cherry tomatoes

1 cup marinated artichokes, quartered

1 roasted red pepper, cut into bite-size pieces

6 to 8 ounces thinly sliced prosciutto and or salami

1 cup fresh mozzarella balls and or cubed provolone

1 cup fresh basil leaves

subheading: LEMON BASIL VINAIGRETTE:

1 ½ cups fresh basil leaves

2 tablespoons fresh thyme leaves

2 tablespoons toasted pine nuts

¼ cup grated parmesan cheese

⅓ cup extra virgin olive oil

1 tablespoon honey

2 tablespoons red wine vinegar

1 tablespoon lemon juice

kosher salt and red pepper flakes

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