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.

Print Recipe

antipasto rosemary twigs

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

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.

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

December 1, 2018