Canadian Bocconcini Tomato Nibbles

Name: Canadian Bocconcini Tomato Nibbles
Yield: 16 skewers
Ingredients: 16 fresh rosemary sprigs; 8 baby white potatoes; Sea salt; 3 tbsp (45 mL) red wine vinegar or white wine vinegar; 1 1/2 tsp (7 mL) grainy or Dijon mustard; granulated sugar; 1/4 cup (50 mL) extra virgin olive oil; Freshly ground black pepper; 16 mini Canadian Bocconcini cheese; 16 grape or cherry tomatoes; 2 tbsp (30 mL) shredded fresh basil

These pretty skewers are so easy to make that even a novice can prepare them to dazzle. The savoury marinade brings creamy potatoes and Canadian Bocconicni to life and is perfect with the fresh burst of sweet tomato.

Prep: 20 min
Cooking: 20 min - 25 min
Refrigeration: 4 h

Yields 16 skewers

Ingredients

16 fresh rosemary sprigs
8 baby white potatoes
Sea salt
3 tbsp (45 mL) red wine vinegar or white wine vinegar
1 1/2 tsp (7 mL) grainy or Dijon mustard
granulated sugar
1/4 cup (50 mL) extra virgin olive oil
Freshly ground black pepper
16 mini Canadian Bocconcini cheese
16 grape or cherry tomatoes
2 tbsp (30 mL) shredded fresh basil

READY FOR REWARDS?

Preparation

Strip all but the top few leaves from rosemary sprigs to make skewers, reserving leaves; wrap skewers in plastic wrap and refrigerate.

Pierce potatoes all over with a fork. In a medium saucepan, cover potatoes with cold water. Bring to a boil over high heat and season water with salt. Reduce heat and boil gently for about 15 min or until potatoes are tender. Drain and let cool slightly.

Finely chop enough rosemary leaves to make 3/4 tsp (3 mL), reserving remaining leaves for another use. In a bowl, whisk together chopped rosemary, vinegar, mustard and sugar. Gradually whisk in olive oil. Season to taste with salt and pepper. Transfer 2 tbsp (25 mL) of marinade to another bowl and add Canadian Bocconcini. Cut each potato in half and add to remaining marinade in bowl; toss gently to coat. Cover both bowls and refrigerate until potatoes are cool and flavouful, at least 4 hours or for up to 1 day.

Thread 1 potato half, 1 tomato and 1 Canadian Bocconcini onto each rosemary skewer and place on a serving platter. Drizzle with the marinade and sprinkle with basil, salt and pepper. (Platter can be wrapped and refrigerate for up to 2 hours. Let stand at room temperature for 15 minutes before serving.)

Tips

If fresh rosemary sprigs aren’t available, substitute sixteen 4- or 6-inch (10 or 15 cm) bamboo skewers and use 1/4 tsp (1 mL) crumbled dried rosemary in the dressing.

If baby potatoes or mini bocconcini aren’t available, use small new potatoes, quartered and larger Canadian Bocconcini or Mozzarella, cut into 1-inch (2.5 cm) pieces.