Name: Tortellini Appetizer
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 servings
Cuisine: Europe, Italian
Ingredients: 4 garlic cloves, peeled; 2 tablespoons olive 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

The festive green and red of this appetizer will make it a welcomed addition to a 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. —Cheryl Lama, Royal Oak, Michigan

Ingredients

4 garlic cloves, peeled

2 tablespoons olive 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

Instructions

1 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.

2 Meanwhile, cook tortellini according to package directions; drain and rinse in cold water. Toss with remaining oil; set aside.

3 In a small bowl, combine the mayonnaise, cheese, milk, pesto and pepper. Mash garlic into pesto mixture; stir until combined.

4 Alternately thread tortellini and tomatoes onto toothpicks. Serve with pesto dip. Refrigerate leftovers.