Bocconcini Skewers with Grapes and Rosemary

Name: Bocconcini Skewers with Grapes and Rosemary
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 18 serving(s)
Ingredients: 1 tsp fresh rosemary, finely chopped; 2 tbsp (30 ml) olive oil; 18 cocktail bocconcini; 1 1/2 tsp lemon zest, finely grated; 1 tsp (5 ml) lemon juice; 18 seedless red grapes; 2 red endives, cut into pieces; 4 bunches fresh rosemary; 1 bunch fresh sage; Fleur de sel, to taste

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Preparation 20 min
Cooking 1 min
Marinating 15 min
Servings 18

Pay homage to holiday wreaths with this bocconcini, endive and grape skewers edible centrepiece! Marinate the cheese balls in a little rosemary-infused oil beforehand, and use fresh rosemary to amp up the wreath-like look.

Featured in RICARDO Magazine (HOLIDAY 2018)

Vegetarian

Ingredients

Skewers
- 1 tsp fresh rosemary, finely chopped
- 2 tbsp (30 ml) olive oil
- 18 cocktail bocconcini
- 1 1/2 tsp lemon zest, finely grated
- 1 tsp (5 ml) lemon juice
- 18 seedless red grapes
- 2 red endives, cut into pieces
Garnish
- 4 bunches fresh rosemary
- 1 bunch fresh sage
- Fleur de sel, to taste

Preparation

Skewers
- In a small pot over medium heat, soften the rosemary in the oil for 1 minute. Transfer to a bowl and let cool. Add the bocconcini, lemon zest and juice. Season with salt. Let marinate for 15 minutes.
- Thread one bocconcini, one grape and a few endive pieces onto each toothpick or small skewer. Set the marinade aside.
Garnish
- In a serving dish, arrange the rosemary and sage in the shape of a wreath. Top with the skewers. Drizzle with the reserved marinade and sprinkle with the fleur de sel.

Bocconcini Skewers with Grapes and Rosemary

Categories

Ingredients

Skewers

Garnish

Preparation

Skewers

Garnish

Personal Note