Rosemary Skewers

1. 1

   PREPARATION:

2. 2

   Strip the rosemary leaves from the stems, except for about one inch at the top.

3. 3

   Roughly chop a couple tablespoons of the leaves and set aside. Store the remaining leaves in the freezer for another use.

4. 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. 5

   Cut each mozzarella ball in half.

6. 6

   Cut each piece of salami in half.

7. 7

   ASSEMBLY:

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   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. 9

   Sprinkle with the chopped rosemary.

10. 10

    Cover and let sit overnight (or at least several hours).

11. 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.).

* Per serving · 4 servings · Values may vary.

No additional tips available.