Simple Tortellini Antipasto Skewers with Lemon Basil Vinaigrette

SIMPLE TORTELLINI ANTIPASTO SKEWERS WITH LEMON BASIL VINAIGRETTE
LEMON BASIL VINAIGRETTE:
1 ½ c. fresh basil leaves
2 T. fresh thyme leaves
2 T. toasted pine nuts
¼ c. grated parmesan cheese
1/3 c. good quality olive oil
1 T. honey
2 T. red wine vinegar
1 T. lemon juice
Kosher salt/red pepper flakes
SKEWERS:
2 c. cubed ciabatta bread
2 T. good quality olive oil
1 lb. fresh cheese tortellini, cooked
1 c. mixed olives, pitted
1 c. cherry tomatoes
1 c. marinated artichoke hearts, quartered
1 roasted red pepper, cut into bite-size pieces
6-8 oz. thinly sliced prosciutto or salami
1 c. fresh mozzarella balls
1 c. cubed provolone
1 c. fresh basil leaves

1. VINAIGRETTE: Combine all the ingredients in a food processor. Process until well blended. Season with salt and red pepper flakes. Set aside.
2. Preheat oven to 375. On baking sheet, toss bread with olive oil and bake 8-10 minutes or until lightly toasted and golden. Season with salt.
3. In a bowl, toss cooked tortellini and cheese with a few tablespoons of vinaigrette.
4. ASSEMBLE SKEWERS: Thread tortellini, olives, tomatoes, artichokes, red peppers, prosciutto/salami, cheese and basil onto skewers. You can mix and match your skewers or make them all the same.
5. Arrange on serving plate and drizzle with the vinaigrette and serve with toasted bread.
   *You can change up the veggies and cheeses.