Rosemary Spears
A quick, easy and classy canapé platter that's sure to impress your guests. Full of flavour and packs a visual punch too!
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Servings: (2 spears per person)
Calories: 59kcal
Ingredients
- 12 rosemary sprigs
- marinated cheese cubes or mozzarella balls as needed
- marinated sun dried tomatoes cut to match the cheese in size, if large
- cherry tomatoes halved
- olives pitted
- jalapeños in vinegar
- marinated anchovies
Instructions
- Each single rosemary twig ought to give you 2 mini spears, about 3 inches tall, give or take.12 rosemary sprigs
- Strip the leaves off the "spear" end, giving you about an inch of clear sprig where the cheese and stuff are going on. Snipping the end ever so slightly at an angle to sharpen it will make it easier to push through later.
- Get all your ingredients assembled, including some kitchen paper to wipe your hands with in between.
- All you do is spear each ingredient through the woody end of the rosemary, 2-3 of them, as mentioned.marinated cheese cubes or mozzarella balls, marinated sun dried tomatoes, cherry tomatoes, olives, jalapeños in vinegar, marinated anchovies
Notes
Choose older rosemary twigs, new growth tends to be softer.
Nutrition
Serving: 2spears | Calories: 59kcal | Carbohydrates: 2g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 7mg | Sodium: 58mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 136IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 0.3mg
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