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1⁄2 pound Fontina cheese, red wax removed, cheese cut into 24 (3⁄4-inch)
grapes (about 2 cups)
the bottom half of each rosemary sprig clean of its needles. Mince enough of
the needles to measure 1⁄2 cup, loosely packed. (Reserve the remaining needles
for another use.) Place the sprigs in a plastic bag and refrigerate until ready
2. In a
small bowl, whisk together the minced rosemary, red pepper, vinegar and oil.
Season lightly with salt. Transfer to a quart-size zip-top bag and add the
cheese. Squeeze out the air, close the bag and refrigerate for 4 hours,
massaging and turning the bag once or twice if you’re able.
3. To form
the skewers, thread 1 grape, then 1 marinated cheese cube, then another grape
on the bottom of each rosemary sprig. Place on a platter, cover lightly, and
let stand for 20 minutes. Serve at room temperature.
Tip: You can
also substitute cherry tomato—sized ciliegine, little balls of
mozzarella packed in water, for the Fontina. Buy one 8-ounce container, which has about 24 pieces.