Rosemary Skewers--Thank You Ree!

Ree Drummond (aka The Pioneer Woman), what will you come up with next?!  Actually, I already know the answer cause I just saw today's blog post and am already trying to figure out when I'm gonna have time to make it...heehee...don't worry, I'll post it when I make it.  For now, you can check out PW's blog (excuse me...website...hers is hardly just a blog) for yourself.  Her posts are always infinitely better than mine anyway. :)

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

In honor of Ree here's my "cast of characters" minus salt, pepper, and thyme...they are shy.

Note the store bought rosemary...I also used some straight from my own herb garden but was too afraid I would use it all so I supplemented with organic...small price to pay not to destroy my rosemary in one go.

Ok so first you need to strip your rosemary stalks of all but about an inch at the top...

I'm now realizing that I'm going to have to make rosemary focaccia again since I have all this rosemary stripped...oh darn.  Mom, looks like you're getting some focaccia after all!

Step 2:  Use rosemary stalk as a skewer and put all your tasty items on in whatever order you choose.

This very special skewer is for my hubby.  :) 

See, even on girls' night he benefits.

When you have all your skewers made...(tada!)

...you can whip up the "dressing" to top it with.  Mix oil, vinegar, salt, pepper, and thyme in a bowl and whip em up until emulsified.  I just used a fork real quick.  Piece of cake...or mozzerella...whatever.

See?  Easy.  Then drizzle it all over your tasty skewers and voila!  A delicious summer treat all ready for the fridge.  I made mine the morning of but you can even assemble a day ahead and refrigerate...the rosemary flavor will REALLY come through if you leave them overnight.  I'm hoping 6-7 hours will be enough for me.

Look at those beauties.  It was very hard for me not to sample one just yet (don't olives have eyes? I think they were lookin' at me.) but I'm waiting as patiently as I can to have one...or ten if the other girls aren't fast enough...at dinner club tonight!