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Warm crispy antipasto skewers with tortellini, garlic bread croutons, salami, provolone, pickled cherry peppers, parmesan shards, Grinder Dust, and creamy grinder dip on a platter
Demarie

Warm Crispy Antipasto Skewers with Tortellini and Garlic Bread Croutons

Warm crispy antipasto skewers made with browned tortellini, garlic bread croutons, salami, provolone, pickled cherry peppers, parmesan shards, Grinder Dust, and creamy grinder dip. These are a bold Italian appetizer for parties, game day, holidays, tailgates, and appetizer trays.
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Prep Time 30 minutes
Cook Time 15 minutes
Servings: 20
Course: Appetizer
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 20 14" Wooden Skewers Link in Post
  • 20-24 Oz Cheese Tortellini
  • 2 Tbl Olive Oil
  • 1-2 Tbl Appetizer Arsenal Grinder Dust (+ More for Finishing) Recipe in Post - Coming Soon for Purchase!
  • 4-5 Cups Garlic Bread Croutons or Toasted Garlic Bread Cubes
  • 8 Oz Salami, Folded & Stacked or Cubed
  • 4 Oz Capicola (optional)
  • 12 Oz Provolone Cheese (Cubed or Sliced and FOlded)
  • 1 Jar Pickled Cherry Peppers (Sliced, Chopped or Left Whole)
  • 1 Jar Pepperoncini Peppers or Banana Peppers (Sliced or Whole)
  • 20+ Mini Ravioli, Cooked & Crisped
  • 1 Cup Parmesan Shards
  • 2 Tbl Chopped Fresh Parsley, Optional
For The Creamy Grinder Dip
  • 1/2 Cup Mayonnaise
  • 1/2 Cup Sour Cream
  • 1/4 Cup Grated Parmesan
  • 1 Tbl Red Wine Vinegar
  • 1 Tbl Cherry Pepper Brine
  • 1 Tsp Garlic Powder
  • 1 Tsp Oregano
  • 1/2 Tsp Black Pepper
  • 1/4 Tsp Crushed Red Pepper Flakes
  • Salt, to Taste
For the Quick Grinder Dust
  • 2 Tbl Grated Parmesan
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Dried Oregano
  • 1/2 Tsp Dried Basil
  • 1/2 Tsp Black Pepper
  • 1/2 Tsp Smoked Paprika
  • 1/4 Tsp Crushed Red Pepper
  • Pinch Sugar

Method
 

  1. Cook the tortellini according to the package directions, but keep it slightly firm so it does not fall apart on the skewers. Drain the tortellini well and pat it dry. Toss it with olive oil and Grinder Dust.
  2. Brown the seasoned tortellini in a large skillet or air fryer until the edges are golden and crisp in spots. It does not need to look perfect.
  3. Toast the garlic bread croutons or garlic bread cubes until they are golden, sturdy, and crisp enough to hold on the skewers.
  4. In a small bowl, stir together the mayonnaise, sour cream, parmesan, red wine vinegar, cherry pepper brine, garlic powder, oregano, black pepper, crushed red pepper, and salt. Chill until ready to serve.
  5. Thread the skewers with crispy tortellini, salami or capicola, provolone, pickled cherry peppers, pepperoncini, and garlic bread croutons.
  6. Arrange the skewers on a large platter in a loose pile instead of perfect rows. Add crispy ravioli around the platter if using. Finish with parmesan shards, extra Grinder Dust, chopped cherry peppers, parsley, and the creamy grinder dip.
    7. For the best texture, prep the ingredients ahead but crisp the tortellini and assemble the skewers closer to serving. Use provolone cubes instead of mozzarella pearls if you want more of an Italian grinder flavor. The crispy mini ravioli is optional, but it makes the platter feel more loaded and different. Serve warm or room temperature. The skewers are best while the tortellini and garlic bread still have some crunch.