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Rosemary Skewers

Rosemary Skewers

Cooking Time

Preparation Time : 30

Cook Time : 0

Total Time : 30


Serves 15

  • 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


  • 01


  • 02

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

  • 03

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

  • 04

    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.

  • 05

    Cut each mozzarella ball in half.

  • 06

    Cut each piece of salami in half.

  • 07


  • 08

    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.

  • 09

    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.).



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