I live in Southern Arizona where rosemary is very hardy and
grows profusely,
it is a beautiful plant with a pleasing aroma possessing a pungent
taste.
The stems of rosemary make great skewers, simply strip off some of the
leaves,
thread different foods of your choice on them making cute little
appetizers that are quick and easy.
I made these with pepperoni, olives and Monterey Jack cheese,
you could use any combination you like, even adding small cubes of fruit
or sliced vegetables of your choice,
there are all kinds of different ideas and ways you can serve this hors d'oeuvre.
Cheese Olive Pepperoni Appetizer
source: recipe and
photograph created by www.finedinings.com
Yield: Make as many as you like
Ingredients
5-inch fresh rosemary stems
(or use
cocktail picks or decorative toothpicks)
6 ounce package 1-inch Hormel Turkey Pepperoni slices
Monterey Jack cheese,
thinly sliced, cut 1" x 1"
1 can pitted black olives, medium size, drained well
Instructions
Strip rosemary leaves from stems leaving 1-inch of leaves
intact at the tip of the stems. Lay a thin slice of Monterey Jack cheese (or
any cheese of your choice) on each Pepperoni slice, add a pitted black olive and skewer with a rosemary stem or cocktail pick. Serve with wine or beer.
|
