My husband and I have awaited this weekend for months now. Months.
September 6-7th is the magical time of year that happens to contain both our Anniversary AND my husband’s birthday. And this year, both days fell on a weekend. Score! And since most of the year we’re pretty big sticklers about things like our budget, our calorie intake, and our 1-year old’s daily shedule… a blatant excuse to throw caution to the wind and “party” is OH-so-welcome.
How did we party, you might ask?
1) Our baby spent the weekend with her grandparents. (Waaaahhh… I miss her! And yet… the freedom! We’ve definitely taken full advantage.)
2) We exchanged gifts. I got Chris the 6th season of Big Bang Theory. (*Cackling with glee* I love a gift that benefits us both!) And he got me a massage. Ahhh.
3) We went out for a fancy date last night!
4) And tonight, I cooked up a big Italian-style feast to enjoy with some of our best friends. We wined and dined, laughed and caught up, and of course we swapped kid stories!
I whipped up these little beauties for a little pre-dinner appetizer, and they were a surprising home-run!
I guess since they were so simple I figured, “Meh, whatever.” But they were totally awesome! They pair so well with a glass of wine. The tomatoes, ham, and olives take on a hint of rosemary flavor and it’s just a nice complex little bite to whet your appetite for dinner.
Here’s how you make them!
Clip (or buy) 20-ish sprigs of rosemary (more if you are feeding more people.) *Side note- If you ever need fresh rosemary, come on over to my house! I have one single solitary shrub that has just grown like crazy. I end up with more than I can use every year!
Use scissors to trim each sprig so that the leaves of rosemary aren’t quite so long. Just give it a little buzz cut on all sides to make it more aerodynamic for skewering.
You should end up with a nice pile of trimmed rosemary sprigs and a hefty pile of fresh rosemary to be used for seasoning all sorts of delicious dishes later on! (This will keep in your fridge for a little over a week, and much longer in your freezer.)
Now you can gather whatever delectable little morsels appeal to you. Little bocconcini (mini-balls of Mozzarella) would be fantastic! Bites of spicy grilled sausage would be good too… or big hunks of roasted potato. The world is your oyster! I chose to skewer up some grape tomatoes, kalamata olives, and prosciutto ham.
*Also this may go without saying, but you’ll need to skewer each item from the bottom up. The tops of the rosemary sprigs are too flimsy to stab anything.
Some of the tomatoes and olives were too small to skewer, so I just slit them down the middle (being careful not to cut all the way through) and “clipped” them onto the skewer that way. Easy as pie! And boy were these delightful! They would also taste excellent placed under the broiler for a minute or two to give them a little char. I wanted to focus on the raw freshness of these ingredients tonight, but either way would be delicious!
Top them with a brushing of good olive oil and a sprinkling of pepper. (No salt necessary if you’re using olives and prosciutto, both are naturally very salty.)
This is a great recipe to have in your repertoire because it looks way fancier and more impressive than it really is. The gorgeous colors and luxurious ingredients need very little assistance.
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