Marinated Mozzarella Rosemary Skewers



  1. Cut mozzarella into 1” cubes.
  2. Top mozzarella with tomato halves in an 8”square baking dish.
  3. Whisk together olive oil, parsley and bruschetta mix. Pour evenly over cheese and tomatoes. Cover and chill at least 8 hours or up to 24 hours.
  4. Transfer mixture to a serving plate. Spear tomato halves and cheese with short rosemary stems. Plate nicely and drizzle with Aceto Balsamico di Famiglia.