Bocconcini Skewers with Grapes and Rosemary
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.
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
Instructions
- 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.
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.