- 20 mins
4.6/5
(27 Votes)
Ingredients
- 12 5-inch fresh rosemary stems
- 12 4-by-1-inch rectangles thinly sliced provolone cheese
- 12 2-inch diameter rounds thinly sliced pepperoni
- 12 pitted Kalamata olives
Preparation
Step 1
Strip leaves from rosemary stems, leaving 1-inch of foliage at one end of each stem.
Arrange a piece of provolone, a slice of pepperoni, and an olive on each rosemary skewer. Makes 12 appetizers.