Festive Olive and Cheese Appetizer

Festive Olive and Cheese Appetizer


  • 24 sprigs fresh rosemary
  • 12 oz marinated mozzarella balls, drained
  • ½ cup pitted Castelvetrano olives, rinsed and dried
  • ¼ cup pitted Kalamata olives, rinsed and drained
  • ¼ cup sugar plum tomatoes
  • toothpicks


  • Step 1
    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.
  • Step 2
    Arrange clusters of mozzarella balls, olives, and tomatoes over the rosemary. Serve with toothpicks on the side.
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