Appetizer Party Class

Last night I taught another appetizer class. This was a first at one of the venues I sought out last spring. We had scheduled two different classes and only the one appetizer party class had a few who were interested enough to enroll. Yeah! I almost forgot about the class because of so many other things going on in my life. I did the Ciao Italia! presentation, which was a success, and I taught a group of Cub Scouts how to make pasta all within the same week so you can see how my mind was a little preoccupied with so many things.

I am happy to share the wonderful recipes and photos of our class with all of you. These were so easy to make and tasty. One is a repeat of a previous class and it was a favorite of last night. I hope you enjoy these recipes and give them a try at your next party.


Prosciutto Pears

2 or 3 large pears, cut into 8ths and cored

4 oz Prosciutto, sliced in half lengthwise

olive oil

balsamic vinegar

Parmesan cheese (optional)


Wrap each pear slice with a slice of Prosciutto and secure with a decorative pick, if desired. Lay on a platter and drizzle with olive oil and vinegar. Add a few shavings of fresh Parmesan cheese if you like.


Tortellini Skewers

9 oz. Package of cheese filled tortellini

Red and Yellow pepper, 1 each

Grape tomatoes

Basil leaves

Olive oil 

Balsamic vinegar

Bamboo skewers


Cook tortellini according to package directions, drain and set aside to cool. Core and dice peppers into one inch squares. Begin threading skewers with pepper, tortellini, basil leaf, tomato, tortellini, and basil leaf. Arrange on a platter and drizzle with a little oil and vinegar. 

Note: We didn’t use a yellow pepper. You could use tri-colored tortellini to give more color to this dish. And it’s perfect portion control of the carbs.


Wrapped and Stuffed Black Olives

1 can of jumbo-sized pitted black olives, drained

¼ pound thin sliced sandwich salami

½ pound fresh mozzarella cheese

Olive oil or salad dressing of choice



Cut cheese into small cubes and stuff one into each olive. Slice the salami into ¼ inch wide slices. Wrap around each olive and secure with a toothpick. Serve on a platter covered with lettuce leaves. Drizzle with your favorite dressing if desired, or simply a little olive oil.

Note: We made a few Caprese bites and tossed those on the platter.