Bocconcini Skewers with Grapes and Rosemary
Preparation
20 MIN
Cooking
1 MIN
Marinating
15 MIN
Servings
18

Bocconcini Skewers with Grapes and Rosemary

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

  1. 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.
  2. Thread one bocconcini, one grape and a few endive pieces onto each toothpick or small skewer. Set the marinade aside.

Garnish

  1. 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.