Ingredients
Scale
- Fontina Cheese, cut into cubes
- A couple fresh sprigs of rosemary
- 1 – 2 cloves garlic
- A few sundried tomatoes, chopped
- Red pepper flakes
- Italian Seasoning
- Extra virgin olive oil
- Fresh, crunchy grapes (I used green and black grapes)
- Extra long toothpicks
Instructions
- At least a day before you plan to serve these, find a small wide-mouthed glass jar (or other container) and put a clove of garlic on the bottom, then make a layer of the cheese cubes. Tuck in a couple sprigs of rosemary, sprinkle with the chopped sundried tomatoes, a bit of red pepper flakes, then the Italian seasoning.
- Add another layer of cheese cubes and repeat the sprinkles, tucking in a bit more garlic or rosemary as desired. Continue until the jar is full of cheese (or you run out of cheese).
- Pour in enough olive oil to cover the cheese. Cover the jar or container and put in the refrigerator to marinade at least overnight or up to a week or two in advance.
- An hour or two before serving, take the cheese out of the fridge to allow the olive oil to liquify again. Prep the skewers by alternating cheese and grapes on long toothpicks. Garnish the plate with fresh rosemary.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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