Thursday, June 17, 2010
Rosemary Skewers--Thank You Ree!
Where was I? Ah yes, so last week I stumbled across PW's (read: P Dub) tweet (that's right folks, I tweet...are you following @STLleftovers on twitter yet???) telling me that I MUST make these for my next party. Well, dinner party tonight at a friend's house and I'm in charge of the appetizer...sounds like it's time to obey PW's orders!
Now I realize I just included the link to Ree's rundown of the rosemary skewers but I have included just a touch more detail via photo (one really) so I thought I'd share my go at it as well. Enjoy!
Rosemary Skewers (from The Pioneer Woman Cooks)
Stalks of fresh rosemary (I think I used 12)
fresh mozzarella cheese (8 oz worked for 12 skewers)
marinated artichoke hearts, drained (small jar...not canned)
black or kalamata olives, drained (I used medium black olives)
salami, sliced thin and folded into fourths (or pepperoni folded in half...I chose pepperoni)
1/4 cup olive oil
1 1/2 Tbls. balsamic vinegar
pinch of salt
fresh ground black pepper (lots!)
sprinkle of ground thyme