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-
Prep
- 15 min
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Prep
-
- Total
- 20 min
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- Serving
- 20 skewers
Bocconcini, Pineapple, Prosciutto and Rosemary Skewers
Featured Product
Cocktail Bocconcini
These 10.5 g morsels are soft, milky and mild and ready-to-use in your favourite cocktails and finger food.
Ingredients
- 30 mL (3 tbsp) olive oil
- 15 mL (1 tbsp) rosemary, minced
- 20 Saputo Cocktail Bocconcini, drained
- 1 mL (¼ tsp) Espelette pepper
- 1 whole fresh pineapple, peeled and quartered
- 10 slices prosciutto, halved
- 20 stems rosemary
- Balsamic reduction, to taste
Directions
- Infuse minced rosemary in olive oil for 1 minute in a frying pan over medium heat. Reserve the infused oil in a heat-resistant bowl.
- Place the Bocconcini cheese in a bowl and sprinkle with Espelette pepper. Mix thoroughly to distribute. Set aside.
- Barbecue option: For even more flavour, grill the pineapple quarters on the oiled grill of a barbecue on high until they become caramelized, around 2 minutes on all sides.
- Frying pan option : In the same frying pan you used to infuse the oil, fry the pineapple quarters on high heat for around 2 minutes, or until they take on an attractive caramelized colour. Flip the quarters and fry the other side.
- Next, cut the pineapple quarters into 3 cm cubes and drop them into the infused oil. Let cool.
- Remove the bottom leaves from the rosemary stems and use each to skewer a Bocconcini cheese, a pineapple cube and a slice of prosciutto.
- Place on a serving dish and drizzle with infused oil and balsamic reduction.
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