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Preparation Time : 30
Cook Time : 0
Total Time : 30
24ounces 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.).
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