Grilled mediterranean mozzarella skewers
Published: September 28, 2015 at 11:22 AM
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Makes 20
A little effort
Total time: 20 mins
+ marinating
0 reviews
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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.
Vegetarian
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Ingredients
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20 small rosemary stalks
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20 (about 300g pack) bocconcini (mini mozzarella balls)
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1 tbsp olive oil
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1 tbsp pesto
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1 tbsp balsamic vinegar
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2 courgettes
small
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20 cherry tomatoes
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20 black olives
pitted
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Method
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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.
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step 2
Toss the mozzarella with the olive oil, pesto and balsamic vinegar. Season and leave to marinate for at least 30 minutes.
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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.
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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.
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