Monday, August 15, 2011

Rosemary Skewers

I found this recipe on The Pioneer Woman last fall. This has become my go to recipe when I need to take and adult appetizer to a get together. It is easy to make, in fact most of the time the kids help me assemble it, looks pretty, and tastes delicious.

Rosemary Skewers (Adapted from The Pioneer Woman's recipe)
24-30 sprigs of rosemary, each 4 to 5 inches long
8 oz hard salami
1 jar quartered artichoke hearts, drained and cut into bite-sized pieces
1 container bite-sized fresh mozzarella, drained
1 package cherry tomatoes
1 can black olives, drained
bottled balsamic vinaigrette

Starting about an inch from the top of the rosemary sprigs strip the leaves. You want some leaves left at the top for decoration. These will be your skewers. To assemble the skewers fold one slice of salami in quarters and slide it to the top of the skewer where the leaves start, add artichoke, and mozzarella. On half of the skewers end with a black olive, on the other half end with a cherry tomato. Alternate tomato and olive skewers around a plate. Fill the center with the leftover tomatoes and olives. At this point you can cover and refrigerate until needed. Right before serving drizzle balsamic vinaigrette over everything. Do NOT put the vinaigrette on early, it will discolor the salami.


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