grilled mediterranean mozzarella skewers
A great easy-to-make vegetarian canapé for your drinks party. Using rosemary stalks as skewers not only looks good, it adds a wonderful flavour to the mozzarella.
- 20 small rosemary stalks
- 20 (about 300g pack) bocconcini (mini mozzarella balls)
- 1 tbsp olive oil
- 1 tbsp pesto
- 1 tbsp balsamic vinegar
- 2 courgettessmall
- 20 cherry tomatoes
- 20 black olivespitted
Method
step 1
Strip the leaves from the bottom 2/3 of the rosemary stalks (use the leaves in other recipes). The stalks are now ready to use as a skewer.
step 2
Toss the mozzarella with the olive oil, pesto and balsamic vinegar. Season and leave to marinate for at least 30 minutes.
step 3
Trim the ends off the courgettes and peel into long strips using a vegetable peeler. Wrap a piece of courgette around each of the mozzarella balls and thread onto the rosemary stalk along with a cherry tomato and an olive. Brush any remaining marinade over the courgettes. Chill until you’re ready to cook them.
step 4
Heat a griddle pan and sear the skewers for a minute or so each side so that the cheese begins to soften, but doesn’t melt. Serve with a sprinkle of flaked sea salt and black pepper.