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Grape Fontina Rosemary Skewers

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.

Course Appetizer
Cuisine American
Keyword appetizer, fontina, grape, skewer
Prep Time 15 minutes
resting time 4 hours
Total Time 4 hours 15 minutes
Servings 24
Calories 58 kcal


  • 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


  1. 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.

  2. Mince enough rosemary needles to measure about 1/2 cup.

  3. 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. 

  4. 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.

Recipe Video

Nutrition Facts
Grape Fontina Rosemary Skewers from Ripe Cookbook
Amount Per Serving
Calories 58 Calories from Fat 39
% Daily Value*
Fat 4.3g7%
Saturated Fat 2.1g13%
Cholesterol 11mg4%
Sodium 84mg4%
Potassium 37mg1%
Carbohydrates 2.7g1%
Fiber 0.6g3%
Sugar 1.7g2%
Protein 2.6g5%
Calcium 68mg7%
* Percent Daily Values are based on a 2000 calorie diet.