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Tortellini Appetizers
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4 garlic cloves, peeled
2 tablespoons olive oil, divided
1 package (10 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
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).
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |