Fresh Rosemary Branches
- Remove the needles from the bottom of several 6- to 8-inch woody branches of fresh rosemary, leaving leaves on about 1-inch of the top ends. Carefully thread 1- to 1-1/2-inch squares of haloumi cheese or queso blanco (the cheese will split slightly), pitted green and black olives, and cherry tomatoes or small pieces of red sweet pepper onto the branches. Grill on a greased grill rack for 1 to 2 minutes per side, or until the cheese has grill marks.
From the Test Kitchen
Cold Rosemary Branches:
For a cold version of these branches, thread bocconcini (small fresh mozzarella balls), pitted green and black olives, and cherry tomatoes or pieces of red sweet pepper on rosemary branches. Drizzle the branches with extra-virgin olive oil and fresh lemon juice and sprinkle with salt and freshly ground black pepper. Let stand at room temperature about 1 hour before serving.