Rosemary Skewers

My picture came out wonky for some reason, but trust me when I say these are BEAUTIFUL! And of course, they taste amazing!! Super easy, though it does take some time for assembly. These need to sit in the fridge overnight to allow the rosemary flavor to infuse into the rest of the ingredients. Note: My picture shows regular black olives with un-marinated mozzarella "pearls," but I've found that marinated mixed olives (from the antipasto bar at most grocery stores) and the larger, marinated mozzarella balls (appx 1-inch in diameter) provide much better flavor! Recipe yield and prep time is approximate.

• Ready In: 30 mins
• Serves: 15
• Yields: 15

Ingredients

• 24  ounces  fresh rosemary sprigs
•  marinated fresh mozzarella ball, 1 per sprig
•  assorted marinated  olive, 2 per sprig
•  marinated artichoke hearts, 1 per sprig
•  sliced  salami, 1 per sprig
•  balsamic vinaigrette, preferably homemade

Directions

1. PREPARATION:
2. Strip the rosemary leaves from the stems, except for about one inch at the top.
3. Roughly chop a couple tablespoons of the leaves and set aside. Store the remaining leaves in the freezer for another use.
4. Poke a toothpick through the sides of the olives (for easier assembly); depending on how strong / thick your rosemary skewers are, you may need to do the same for the artichoke hearts and/or mozzarella balls.
5. Cut each mozzarella ball in half.
6. Cut each piece of salami in half.
7. ASSEMBLY:
8. Thread the rosemary in the following order: olive, half mozzarella ball, half salami folded in half, artichoke heart, half salami folded in half, half mozzarella ball, olive.
9. Sprinkle with the chopped rosemary.
10. Cover and let sit overnight (or at least several hours).
11. Just before serving, drizzle a bit of vinaigrette over top. (If you pour it on too soon, the mozzarella will absorb the color of the vinegar and won't be pretty.).