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."
photo by Robyns Cookin photo by Robyns Cookin
photo by Robyns Cookin
photo by Robyns Cookin photo by Robyns Cookin
Ready In:


  • 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



  • 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.

  • 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.).

Questions & Replies

default avatar
Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!


<p>I never realized how easy it is to create restaraunt-quality dishes at home until I lived with my grandparents over one of my summer breaks from college. As soon as I got my first apartment (a year&nbsp;or so&nbsp;later), I started cooking and have been addicted ever since! I like to challenge myself with new ingredients and techniques. I'm big on research, and will spend hours learning the how to's of new ideas ahead of time, because there's nothing more depressing than making a disappointing meal! <br /><br />I've taken it upon myself to be in charge of Thanksgiving dinner for the past 5 years (I'm 27 now)...I enjoy the challenge, and think I put together a pretty darn good spread! :) <br /><br />My fiance and I both LOVE to eat good food, but although we won't deny ourselves some wings and a beer now and again, we try to eat pretty healthfully on a day-to-day basis.</p>
View Full Profile

Find More Recipes