- 2-4 stiff rosemary stems per person
- 1 cube of feta for every rosemary stem used (I used goat milk feta from Split Creek Farms)
- 1 cube of watermelon for every rosemary stem
- 1-3 tablespoons of a thick, caramelized vinegar such as an aged balsamic
Cut the rosemary stems to approximately 4” each and strip all but the last sprig of rosemary leaves to create a skewer. Slowly push a cube of cheese onto the stem, followed by a few more rosemary leaves and a cube of watermelon. Place on serving tray and repeat with other ingredients. When finished, drizzle a thin stream of vinegar over each skewer before eating.