Rosemary Mozzarella Skewers
Stalks Of Fresh Rosemary
Fresh Mozzarella Cheese, Cut Into 1-inch Cubes
Marinated Artichoke Hearts, Drained
Black Or Kalamata Olives, Drained
Salami, Sliced Thin And Folded Into Fourths
1/2 Cup Olive Oil
3 Tablespoons Balsamic Vinegar
Pinch Of Salt
Fresh Ground Black Pepper (lots!)
Sprinkle Of Ground Thyme
Strip all but 1 to 2 inches of rosemary leaves from stems. (Leave leaves intact at the top of the stem.)
Use stem to spear cheese cubes, artichoke hearts, olives, and salami in whatever order you’d like.
Mix dressing ingredients until emulsified, then drizzle over the top of the skewers. Serve immediately or refrigerate for later.
Can be made ahead of time.
I didn't care for the balsamic dressing. Would be better with more of an italian dressing. Maybe the oil from the artichokes.
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