This party just so happens to be a potluck. I am bringing one of my favorite appetizers for summer. It is a recipe that I got from a Taste of Home recipe book. I like it because it is quick and goes well with a cold beverage, if you know what I mean.
I have tweaked this recipe for those that don't like olives, which happens to be my children. Instead of olives I use cubed cheese. You can use any type of cheese that you like. Pepper Jack cheese though is really good on these kabobs.
So I need to be getting to my party so here is the recipe. It's easy enough to still make it for Labor day festivities. Enjoy!
|My pretty platter of appetizers.|
1 pkg (9ounces) refrigerated cheese tortellini
40 pimiento-stuffed olives
40 large pitted ripe olives
3/4 C Italian salad dressing
40 thin slices pepperoni
20 thin slices hard salami, halved
Cook tortellini according to package directions; drain and rinse in cold water.
In a resealable plastic bag, combine the tortellini, olives and salad dressing. Seal and refrigerate for 4 hours or overnight.
Drain and discard dressing. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami piece and ripe olive on a toothpick.
Makes 40 appetizers