Grilled Cheese Spiedini on Rosemary Sprigs

Ingredients

• 1 loaf French bread, sliced, 1/4-inch thick
• 2 tablespoons butter, softened
• 1/4 lb provolone cheese, sliced
• 16 sprigs fresh rosemary, 4 inch sprigs

Directions

1. 1

   Lightly spread 12 slices of bread with butter on both sides.

2. 2

   Form stacked sandwiches, alternating 3 bread slices with 2 cheese slices. Cut sandwiches into quarters with a serrated knife.

3. 3

   Remove leaves from one end of each rosemary sprig; push this end through a quartered sandwich to secure. Repeat with remaining bread, cheese, and rosemary sprigs. Arrange on an ungreased aluminum foil-lined baking sheet.

4. 4

   Bake at 425 degrees for 4 to 5 minutes, until golden and cheese melts. Serve warm.