Like it? Share it with friends!

I just absolutely love my job. Especially when I have the pleasure of meeting and getting to know some crazy talented people! Over the next few weeks I’ll be out of town so I have some amazing friends jumping in to help out around here. And bring you fabulous recipes like these easy but fancy appetizer skewers! Meet Claire from Sprinkles & Sprouts. I know you’ll love her as much as I do!

_________________________________________

I was so excited when Meaghan asked me to write a guest post for her, I love her blog, have you tried her pizza poppers??? YUM! Then when she asked if I could do an appetizer I was completely sold. You see, I love appetizers. I love all things that mean you can eat extra food 😉 Appetizers, canapés, nibbly food, sharing platters, I love them all.

You can pick at the delicious morsels, most of which are single mouthfuls, whilst you catch up with friends. I think the best canapés should be a single mouthful. That way you can hold your glass of wine in one hand, pick an item off the tray and eat it. The moment you put a plate into the equation you have to put your wine down! And who wants to go to a party like that!!!!

So today I am sharing a delicious single bite canapé/appetizer idea. These are simple to prepare and work all year round, they are the perfect party food as the Christmas season approaches. Whether your Christmas is going to be snow filled or full of summer sun these will be a winner! An appetizer perfect for every season? That is a recipe to have in your repertoire! What is more these look super cute! And it goes without saying that they taste amazing!

When I was a kid, every birthday party, Christmas party and pretty much any other party you can think of, my mum would make cheese and pineapple sticks. You know the ones I mean, a cube of cheese and a piece of pineapple on a cocktail stick. All pushed into a half potato covered with foil. Tell me I am not the only one who remembers these from her childhood? I haven’t seen them at any kids’ party recently, so I thought I would recreate a childhood memory but with an adult twist!

These mozzarella and pineapple bites are my grown up version. The pineapple is lightly charred and then marinated in rosemary, whilst the baby bocconcini balls are dressed with a touch of chilli. The result is a sweet, spicy, savoury mouthful. Perfect for eating with one hand. So grab another glass of wine and have a nibble!

I like to serve these on natural cocktail sticks, made from my rosemary bush, but they work just as well on a more traditional stick. The recipe below makes 20 skewers but you can easily double or even tripe the recipe. You start by making a simple flavoured oil, one word of caution, once you have the hot oil, pour it into a heatproof bowl, don’t use a plastic takeaway container. Trust me it all goes very wrong very quickly!!!

Claire x

_________________________________________

I told y’all she was fabulous! And these pineapple bites look fabulous, too! You can find Claire over at Sprinkles & Sprouts. PS…you should totally sign up for her newsletter and get all her yumminess in your email inbox! She also loves to party on Pinterest and Facebook!

Continue to Content

Rosemary Pineapple Mozzarella Bites

Yield: 20

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Sweet pineapple and creamy mozzarella cheese sauteed in rosemary infused olive oil make a perfect one bite appetizer! You'll love this combo!

Print

Ingredients

• 2 Tbs olive oil
• 1 Tbs chopped rosemary
• 20 baby bocconcini balls
• 1/4 tsp chili flakes, red pepper flakes
• 1/2 cup pineapple, fresh or from a tin
• 20 cocktail sticks, or trimmed rosemary branches

Instructions

1. 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.
2. 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.
3. Cut the pineapple into 20 small chunks. (or if using tinned just drain the pineapple)
4. 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.
5. Remove from the heat and tip the pineapple into the warm rosemary oil. Allow to cool.
6. Take your cocktail stick (or branch) and push on a baby bocconcini ball. Add a chunk of pineapple and set onto a platter.
7. 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.