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Grape-Fontina Rosemary Skewers


24 rosemary sprigs

3⁄4 teaspoon crushed red pepper

2 tablespoons white wine vinegar

2 tablespoons extra-virgin olive oil

Kosher salt

1⁄2 pound Fontina cheese, red wax removed, cheese cut into 24 (3⁄4-inch) cubes

48 purple grapes (about 2 cups)


1. Strip 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 to use.

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.

Recipe reprinted with permission fromRIPE© 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Books Group.

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