Grape Fontina Rosemary Skewers from Ripe Cookbook
You will love these grape fontina rosemary skewers! This appetizer is a gluten free, vegetarian, and delicious! The fontina cheese is marinated and skewered with grapes on fresh rosemary sprigs. The beautiful presentation is perfect for any holiday appetizer or dinner party.
Ingredients
- 24 fresh rosemary sprigs
- 3/4 crushed red pepper
- 2 Tablespoons white balsamic vinegar
- 2 Tablespoons extra virgin olive oil
- kosher salt
- 1/2 pound fontina cheese wax removed, cut into 24 cubes
- 48 purple grapes
Instructions
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Prepare the rosemary sprigs by stripping the springs of needles on the bottom half where you will be putting the cheese and grapes later. Set rosemary needles to the side as you will use some in the marinade.
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Mince enough rosemary needles to measure about 1/2 cup.
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Create the cheese marinade by adding minced rosemary, red pepper flakes, white balsamic, oil and salt to taste in a bowl. Whisk until combined and add the cheese. Let chill in a ziploc bag or in a covered bowl for 4 hours, mixing halfway through to help the cheese absorb the flavors.
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Assemble the skewers by adding a grape, then marinaded cheese, then a grape to each skewer. Assemble on a serving platter and enjoy! It is best at room temperature.