Rosemary Pineapple Mozzarella Bites

• Produce

  • 1/4 tsp Chili flakes
  • 1 tbsp Rosemary

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 20 Baby bocconcini balls

• Other

  • 1 2 cup pineapple (fresh or from a tin
  • 20 Cocktail sticks (or trimmed rosemary branches

Found on cookcraftlove.com

Description

Directions

• Place the olive oil into a frying pan, add the rosemary and place over a low heat. Allow the oil to heat up and as soon it starts to shimmer, remove from the heat and pour the oil into a heatproof bowl.
• Drain the bocconcini balls and placing them in a separate bowl with the chili flakes. Shake gently to ensure each ball has a little chili on it, then set aside.
• Cut the pineapple into 20 small chunks. (or if using tinned just drain the pineapple)
• Place your frying pan back on the heat (no need to wash it) and add the pineapple. Cook over a high heat for 2 minutes then flip and cook on the other side for a further 2 minutes.
• Remove from the heat and tip the pineapple into the warm rosemary oil. Allow to cool.
• Take your cocktail stick (or branch) and push on a baby bocconcini ball. Add a chunk of pineapple and set onto a platter.
• Cover and keep chilled until your party. Just remember to remove them from the fridge at least 15 minutes before you want to eat them.