Marinated Mozzarella and Rosemary Skewers

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Marinated Mozzarella and Rosemary Skewers

So MANY of you have emailed me about the recipe for my mozzarella and rosemary skewers from my Oscar Party post last week.  Well let me just start off by saying you will L-O-V-E these.  Seriously.  I had to hurry up and take photos of them untouched on the table because they went SO fast once I set them out.  Everyone gobbled them up and I ended up throwing my extra platter of them on the table for everyone to veg out on because they were everyone's favorite!

The marinade that goes over top reminded me of Carrabba's olive oil mixture you dip warm bread in and ohh muh gawd was it addicting.  I made them the night before, sliced a block of mozzarella into 1-inch cubes, threw the cheese and sun dried tomato halves into a baking dish and poured the marinade over top.  Just before serving I put the tomato slice on top the cheese, skewered it with a stem of rosemary and placed them on a serving platter.  They turned out just beautiful and, as I said before, was so pleasantly surprised with how great they turned out.  Now I will be honest, this isn't a dish you want to make yourself and just sit down and stuff your face with.  These are great to have out with friends or to pair with crackers at a party, but the fat grams are a bit on the high side so eat sparingly!

(Or indulge because sometimes that's ok too!)

I'll also share with you my little puff pastry stars that are super easy and quick to make and are the perfect addition to any event since you can use any cookie cutter you want!


Servings: 20
Serving Size: 3 skewers
Calories: 118
Fat: 10.2 g
Carbs: 2.3 g

Fiber: 0.3 g
Protein: 6.8 g
Old Points: 3.2 pts
Points+: 3 pts
Here are your ingredients:
Recipe adapted from Southern Living 
2 (8 oz) blocks mozzarella cheese
1 (8.5 oz) jar sun-dried tomatoes, drained and halved
1/2 cup olive oil
3 Tbsp fresh parsley, finely chopped 
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dried oregano
1/2 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. ground black pepper
Rosemary stems, as garnish

Slice mozzarella blocks into 1-inch cubes and place cubes along with sun dried tomato halves into a large baking dish.  Whisk together olive oil, parsley and the rest of the ingredients together and pour over cheese and tomatoes.  Cover and let marinate for 8 to 24 hours.

Just before serving, arrange mozzarella cubes with sun dried tomato halves and a rosemary skewer on a platter.  Enjoy!
And here's the recipe for the puff pastry stars!

Servings: 20
Serving Size: 2 stars
Calories: 120
Fat: 8.4 g
Carbs: 9.5 g

Fiber: 0.6 g
Protein: 1.8 g
Old Points: 3 pts
Points+: 3 pts
Here are your ingredients:
1 package puff pastry, thawed
1/4 cup olive oil
2 Tbsp chopped Rosemary
Sea salt, just a sprinkle on each
Preheat oven to 400 degrees F.  Using a rolling pin, roll out thawed puff pastry and cut out stars (or any shape of your choice).  Place stars on a cookie sheet lined with non-stick foil and brush each with olive oil.  Sprinkle rosemary and sea salt over top and bake in oven until golden brown, about 20 minutes.  Serve warm, enjoy!

 Hope you enjoy these as much as we did!

Now you have to throw a party, no?

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