rosemary tomato skewers

December 17, 2011

These couldn’t be simpler, or more colourful and flavourful. They are a wonderful accompaniment to a holiday meal, especially with the pungency of rosemary which is welcome at any Christmas table of mine. And they are so easy to make – and are totally conducive to making head of time – thus allowing you to concentrate on everything else going on in the kitchen.

8 – 12 rosemary sprigs

32 – 40 small tomatoes

2 tbsps dijon mustard

2 tbsps olive oil

2 garlic cloves, minced

sea salt and pepper

Soak rosemary sprigs in water to ensure they are well hydrated. Meanwhile, combine mustard, olive oil, garlic and sea salt and pepper. Toss tomatoes in the mustard dressing. Feed tomatoes onto the rosemary skewers with 4 or 5 tomatoes on each. Grill over medium heat on the BBQ or roast in the oven at 375 degrees for 30 minutes.