Holiday Appetizers

Tortellini Caprese Bites

adapted from Southern Living December 2011

note from the photo I had to adapt original recipe using ingredients that I had on hand. I used pieces of fresh mozzarella but balls would have looked closer to the picture in magazine. Lastly,I had to use 12 inch skewers because I did not have 6 inch ones. Both recipes super easy and very yummy!  

Ingredients:

• 1- 9-oz. package refrigerated cheese filled tortellini I used a larger package that contained both cheese and spinach tortellini for more color

• halved grape tomatoes if large ones or whole if smaller ones
• fresh mozzarella balls-fresh mozzarella pieces
• 6 inch wooden skewers
• dried basil
• grated Parmesan cheese

Directions:

• Thread skewers alternating the ingredients
• Place skewers in glass baking dish
• Drizzle with Basil vinaigrette/ make your own/ choose one from store
• Refrigerate two hours
• Shake off vinaigrette dressing and place on serving platter
• Grate fresh Parmesan cheese over top and sprinkle crushed dried basil

Basil Vinaigrette

makes 1-1/2 cups

• 1/2 cup white balsamic vinegar
• 1/2 tsp. Kosher salt 
• 2/3 cup extra virgin olive oil
• 6 TB. chopped fresh basil

Mini Brie Fillo

Ingredients:

• 1 package mini fillo shells (I used Athens brand)
• brie cheese 
• jelly-I purchased two kinds at a gourmet cooking shop- Strawberry Rosemary and Ginger Pear but  Fig Chutney would be another good option
• Directions:
• Place shells on a cookie sheet
• Remove outside skin on Brie cheese
• Cut in small pieces depending on how many shells cooking
• Place small piece of cheese in each shell
• Bake for 4 minutes 
• Add 1 small dollop of jelly on each piece of cheese
• Return to oven bake 2 minutes longer-serve immediately