Rosemary Skewers

One thing that seems to grow here year round is my rosemary! I've had it for a couple years and most of the stalks are rather hearty...perfect for these skewers.
This is a fabulous recipe from Pioneer Woman. I made these for my mom's birthday last year and they were a huge hit! 
I just bought more tomatoes and fresh mozzarella and with the marinated feta I made last week, I thought I could use the feta on these skewers too! They make a beautiful presentation and would make a lovely addition to a baby or bridal shower or an Easter luncheon. 

For the BLUE in my post for Blue Monday, I'm sharing with you a plate I painted last year. I took one of my pieces of Romanian pottery with me to Clay Casa (a paint your own plate shop) and copied it as best I could.

 here is the recipe and link!

Ingredients

• Stalks Of Fresh Rosemary
• Fresh Mozzarella Cheese, Cut Into 1-inch Cubes
• Marinated Artichoke Hearts, Drained
• Black Or Kalamata Olives, Drained
• Salami, Sliced Thin And Folded Into Fourths
• 1/2 Cup Olive Oil
• 3 Tablespoons Balsamic Vinegar
• Pinch Of Salt
• Fresh Ground Black Pepper (lots!)
• Sprinkle Of Ground Thyme

Preparation Instructions

Strip all but 1 to 2 inches of rosemary leaves from stems. (Leave leaves intact at the top of the stem.)
Use stem to spear cheese cubes, artichoke hearts, olives, and salami in whatever order you’d like.
Mix dressing ingredients until emulsified, then drizzle over the top of the skewers. Serve immediately or refrigerate for later.

 I'm linking up with Miz Helen's Country Cottage for Full Plate Thursday!

 and
Designs by Gollum for Foodie Friday!

 

and 

 and Smiling Sally for Blue Monday!