Rosemary Skewers

READY IN: 30mins
SERVES: 15
YIELD: 15
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • PREPARATION:
  • Strip the rosemary leaves from the stems, except for about one inch at the top.
  • Roughly chop a couple tablespoons of the leaves and set aside. Store the remaining leaves in the freezer for another use.
  • 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.
  • Cut each mozzarella ball in half.
  • Cut each piece of salami in half.
  • ASSEMBLY:
  • 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.
  • Sprinkle with the chopped rosemary.
  • Cover and let sit overnight (or at least several hours).
  • 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.).
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