Rosemary Pineapple Bocconcini
Made with
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110.000 VND
Bocconcini are cherry-sized mozzarella cheese. They are often used in tomato and basil salads and pasta or Italian biscuits.
Ingredients
2 tbsp olive oil
1 tbsp chopped rosemary
20 baby mozzarella balls (drained)
1/2 tsp red pepper flakes
1/2 cup pineapple chunks (fresh or from a tin)
20 cocktail sticks or trimmed rosemary branches
Directions
Step 1 Pour the olive oil into a cold frying pan, add the rosemary and place over a low heat.
Step 2 Let the oil to heat up and as soon it starts to shimmer, remove from the heat and pour the oil into a heatproof bowl. Set aside.
Step 3 Place the drained mozzarella balls into a separate bowl and sprinkles over the red pepper flakes. Shake gently to ensure each ball has a little chili on it, then set aside.
Step 4 Place your frying pan back on a high heat (no need to wash it) and add the pineapple chunks in a single layer. Cook over a high heat for 2 minutes then flip and cook on the other side for a further 2 minutes.
Step 5 Remove the pineapple from the pan and add to the and add the pineapple into the warm rosemary oil. Set aside and allow to cool.
Step 6 Take your cocktail stick (or branch) and push on a baby mozzarella ball. Add a chunk of pineapple and set onto a platter.
Step 7 Cover and keep chilled until your party.
Step 8 Remove them from the fridge at least 15 minutes before you want to eat them.
Credits: sprinklesandsprouts.com
