Tortellini Appetizers Recipe

Tortellini Appetizers Recipe
Photo by: Taste of Home
Rating

100% would make again

From Royal Oak, Michigan, Cheryl Lama confirms, "The festive green and red of this appetizer will make it a welcomed addition to your holiday buffet table. Store-bought pesto keeps the preparation fast. Sometimes I like to heat the garlic in a skillet and use skewers for a different look."

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  • 13 Servings
  • Prep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 4 garlic cloves, peeled
  • 2 tablespoons Crisco® Extra Virgin Olive Oil or Canola Oil, divided
  • 1 package (9 ounces) refrigerated spinach tortellini
  • 1 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup milk
  • 1/4 cup prepared pesto
  • 1/8 teaspoon pepper
  • 1 pint grape tomatoes
  • 26 frilled toothpicks

Directions

  • Place garlic cloves on a double thickness of heavy-duty foil; drizzle with 1 tablespoon oil. Wrap foil around garlic. Bake at 425° for 20-25 minutes or until tender. Cool for 10-15 minutes.
  • Meanwhile, cook tortellini according to package directions; drain and rinse in cold water. Toss with remaining oil; set aside. In a small bowl, combine the mayonnaise, Parmesan cheese, milk, pesto and pepper. Mash garlic into pesto mixture; stir until combined.
  • Alternately thread tortellini and tomatoes onto toothpicks. Serve with pesto dip. Refrigerate leftovers. Yield: about 2 dozen (1-1/2 cups dip).

Nutrition Facts: 1 serving (2 each) equals 246 calories, 20 g fat (4 g saturated fat), 19 mg cholesterol, 249 mg sodium, 11 g carbohydrate, 1 g fiber, 5 g protein.

Tortellini Appetizers published in Quick Cooking November/December 2005, p37

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Tortellini Appetizers Recipe

Tortellini Appetizers

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