If you don’t have woody-stemmed herbs like rosemary, lavender, or sage in the garden (or a generous gardening friend) you can substitute toothpicks and tuck your purchased dried or fresh herb leaves in between the fruit and cheese chunks. If using garden herbs, it’s a bonus when they have a few flowers on the tips.
Ingredients
- 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
Preparation
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.
