Need a quick and easy appetizer for your next cocktail party? These little bites of antipasto are perfect! Only a few ingredients and some rosemary sprigs and you’re in business. I just walk around the neighborhood until I find a neighbor with an unruly rosemary bush and steal help them trim it back. Why yes, it sure is fortunate that I have my kitchen shears with me on my casual stroll through the neighborhood! You’re welcome for the free rosemary pruning!
1 large package mozzarella cheese
1 jar pitted Kalamata olives
1 jar sundried tomatoes
About 3 tablespoons olive oil
Either 1 teaspoon dried Italian herb seasoning
1 Tablespoon fresh herbs – rosemary, basil, oregano, Italian parsley, etc., finely, finely chopped
About 30 small rosemary sprigs
Cut the mozzarella into about 1” cubed pieces, should make around 30 pieces. Place in a bowl with the olive oil and herbs and toss to coat. Set aside. Remove the rosemary from the lower half of the rosemary sprigs. Take each rosemary sprig and skewer and sundried tomato, an olive and a piece of the marinated cheese and place on a platter. Serve with lots and lots of wine! Very easy and delicious!