Ingredients

stalks of fresh rosemary
small mozzarella cheese balls
kalamata olives, drained and pitted
salami, folded into fourths
marinated artichokes hearts, drained
small tomatoes
tortellini of your choice

Dressing:
1/2 cup extra virgin olive oil
3 tbsp balsamic vinegar
salt and pepper to taste

Directions

Cook tortellini according to package directions, then drain. Strip all but the top 2 inches of the rosemary leaves from the stems. Spear one each olive, cheese, salami, tomato, tortellini, and artichoke hearts, sliding up the rosemary stem to the leaves at the top. Finely mince a small handful of the picked rosemary leaves. Mix minced rosemary, olive oil, balsamic vinegar, and salt and pepper together until emulsified, then drizzle over the top of the skewers. Serve immediately or refrigerate for later.

Ellena’s Notes

In July of 2012, this recipe was featured in our paper newsletter. I mentioned that my rosemary plants had wintered over so beautifully that I was faced with trying to find recipes to use all of it up! The use of rosemary as the skewer makes this one of the most beautiful appetizers I have ever served and one of the most unique! When my good friend Martha served us “Italy on a stick” one evening that included a tortellini on it, I knew I had to re-work this recipe to include that and a few other yummy treats!

I enjoy this appetizer with our Barbera, Rosé of Malbec, or for a richer red wine, our Mike’s Reserve Red.Eat Simple, Eat Well, Ellena