Every holiday I learn to cook a little smarter and plan efficiently. I always include appetizers that won’t take much effort without sacrificing the taste. A three or a four-ingredient recipe that looks good, saves time, and also is a crowd pleaser. This is one of those recipes that just looks beautiful on the platter with some cheese and crackers while adding some color and natural sweetness to your bites.
- Bocconcini (baby, balls) – 20 (You can also use small mozzarella balls)
- Olive oil – 2 Tablespoons
- Rosemary (cocktail sticks, or trimmed, branches)- 20 sprigs ( I cut the springs in three different pieces)
- Pineapple (fresh or from a tin) – ½ cup
- Chili flakes (red pepper flakes) – 1/4teaspoon
- Rosemary (chopped) – 1 Tablespoon
- 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.