- 24 sprigs fresh rosemary
- 12 ounces marinated mozzarella balls, drained
- 1/2 cup pitted Castelvetrano olives, rinsed and dried
- 1/4 cup pitted Kalamata olives, rinsed and drained
- 1/4 cup sugar plum tomatoes
- toothpicks
- Cut rosemary sprigs and arrange into a 10-inch wreath. Start by placing 1 sprig at a 45-degree angle with the tip facing outwards. Continue adding sprigs in the same direction until you have formed a full circle.
- Arrange clusters of mozzarella balls, olives, and tomatoes over the rosemary. Serve with toothpicks on the side.
05/11/2019
recipepes.com
festive olive and cheese appetizer, recipe
PT15M
PT1H
5
455 calories