Appetizers vegetarian

Caprese Rosemary Skewers

Caprese Rosemary Skewers

Caprese Rosemary Skewers

 

Summer has arrived and alfresco dining has begun!  I’m loving these seasonal appetizers that help me use the abundance of rosemary growing in my garden.

They’re also a delicious way to use summer’s sweet cherry tomatoes.  Although if I have a bowl of cherry tomatoes sitting on the counter they don’t seem to last long.  A favorite snack for the Bennett Crew.

Beautifully arranged on a platter, drizzled with my favorite California Ranch Olive Oil and aged balsamic vinegar, and served as an appetizer or last course with a favorite summer cocktail or wine.  To complement this lovely little nibble, I place a basket of fresh Italian bread on the table, you know, to soak up the extra oil and vinegar .

A little announcement and the reason I’ve been a bit tardy about posting new recipes… we’re making a move.  Karista’s Kitchen is going to be a self-hosted website soon.  You will see a new look and much easier navigation.  New recipes coming with a more user-friendly method for printing recipes.  My super, duper fabulous web guy, Steve from SteveWare Labs is working hard, long and tedious hours to re-create Karista’s Kitchen.  It’ll be launching soon so I’ll keep you posted.

Enjoy the deliciousness of summer!

Loads of love,

Karista

Caprese Rosemary Skewers

Ingredients

Cherry Tomatoes

Small Mozzarella Balls

Sprigs of rosemary, preferably older rosemary so the sprigs are sturdier

Basil leaves, torn into pieces

Olive oil, I like the Arbequina from California Olive Ranch Olive Oil Company

Balsamic vinegar, preferably aged

Directions

Remove leaves from the rosemary stalks, leave just a sprig of leaves at the top for decoration.

Skewer the rosemary, alternating with cherry tomatoes, torn basil leaves and mozzarella balls.  Once they are all skewered, drizzle with good quality balsamic vinegar or glaze and then with the olive oil.  Sprinkle with a little sea salt and serve.

 

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