Toasted Tortellini

This is definitely a cravable and easy appetizer you can throw together before any party or get together! Bonus all you have to do bake these! I included a recipe for a homemade, pesto-y dipping sauce but you can buy a jar at the store making this super easy, peasy! No excuses this summer, have some friends over for a get together!

You’ll need:

24 frozen cheese tortellini

2 eggs

2 cups panko bread crumbs

2 tablespoons dried italian herbs

For pesto dipping sauce:

1 cup curly parsley

1/2 cup cilantro

2 tablespoons olive oil

3 garlic cloves

1 ounces fresh lemon juice

1 teaspoon salt

1/2 jalapeno seeds removed

For tortellini:

1. Whisk eggs and place into small bowl.
2. Mix panko and herbs together in a separate bowl.
3. Pre-heat oven to 350 degrees.
4. Dip tortellini in egg then into panko mixture.
5. Place onto baking sheet lined with foil.
6. Bake for 20 minutes for 350 degrees.
7. Serve hot alongside pesto dipping sauce and top with additional parsley if desired.

For pesto:

1. While tortellini are baking, blend parsley, cilantro, jalapeno, olive oil, salt and lemon juice together in a blender or food processor.
2. Serve with tortellini.
3. Extra pesto will keep in the fridge for about a week. Use it on salads, soups and pastas!