Bocconcini, Pineapple, Prosciutto and Rosemary Skewers Recipe

Name: Bocconcini, Pineapple, Prosciutto and Rosemary Skewers
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 20 skewers
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

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

	PREP TIME 15m	COOK TIME 5m	TOTAL TIME 20m
YIELD 20 skewers

Instructions

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.