- 8–10 sprigs fresh rosemary
- 1 container marinated fresh mozzarella cheese
- 8 oz aged provolone cheese
- 10 oz cherry tomatoes
- 6–8 oz olives (black green, or mixed)
- 3 oz sweety drop minature peppers roasted red peppers or peppadews will also work
- Arrange rosemary in circular wreath shape on serving board. Top with cheeses, tomatoes, olives, and peppers. Serve immediately.
Photos and recipes courtesy of the Wisconsin Milk Marketing Board.
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