Ingredients
Units
Scale
24 sliced deli style hard salami
20 cherry tomatoes
13 stuffed garlic green olives
13 large black olives
12 cubes white cheddar cheese, 1/2-3/4 inch in size, about 6 oz off a block of cheese
12 cubes sharp cheddar cheese, 1/2-3/4 inch in size, about 6 oz off a block of cheese
0.5 oz clamshell of fresh rosemary (or 5 six-inch sprigs off your live plant)
Instructions
- Cut the cheese into cubes.
- Fold the salami in half, then in half again.
- Add the salami on to a skewer.
- You will then add 3 other things; an olive or a tomato, third a cube of cheese, then an olive or a tomato. Make sure each skewer only has one tomato, but alternate everything (except placement of salami and cheese) so that it doesn’t all look the same.
- Now you will cut each sprig of rosemary in half.
- Arrange the rosemary on the edges of the plate, 1-2 inches apart, overlapping the rim.
- Now arrange your skewers onto the plate, alternating salami towards the edge and towards the inside.
- Serve right away or cover and refrigerate until ready to serve.
Notes
- Storage: Refrigerate
- Prep Time: 20 minutes
- Category: Appetizers