antipasto rosemary twigs

antipasto rosemary twig appetizers have olives, mozzarella balls, salami, and teadrop peppers threaded on a rosemay twig on square plates sitting on a striped napkin.

Antipasto rosemary twigs may be the easiest and prettiest discovery I’ve made this season. A selection of nibbles from the local antipasto to-go bar threaded on rosemary twigs cut into skewers make a naturally festive offering. I have a very prolific rosemary bush that frequently needs pruning, so it all works out quite well. No rosemary in your own yard? Maybe you have a nice neighbor who would we be willing to share a few snips from their bush. I’m hoping for the appetizer assignment with the next potluck invitation.

antipasto rosemary twigs

Print Recipe
Serves: Serves 6

Ingredients

  • 12 rosemary twigs
  • 24 olives, black and green varieties (2 per skewer)
  • 24 teardrop red peppers or
  • cherry tomatoes (2 per skewer)
  • 6 small mozzarella balls, cut in half
  • 6 slices Italian hard salami, cut in half
  • Optional add-ons:
  • Roasted garlic cloves
  • Marinated mushrooms
  • Sliced prosciutto

Instructions

1

Strip the rosemary needles from the twigs, leaving ¾ inch of needles at the top. Cut the twigs into 4- to 5-inch lengths, sharpening the cut end as needed to make threading the ingredients easier.

2

Thread the ingredients onto the spears, folding the salami slices into thirds. Repeat the pattern for all 12 twigs.

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