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Watermelon, mozzarella & Aperol bites

Steep the watermelon in Aperol for several hours before assembling. The bites will keep well in the fridge for a few hours once they’re finished
 

Ingredients

½ mini watermelon
20g pack fresh rosemary
4 tbsp Aperol
125g buffalo mozzarella
 

Method

1. Cut 2 thick, horizontal slices from the centre of the watermelon, each about 2cm wide and remove the skin. Cut each slice into 2cm wide lengths, then cut each length across into small cubes. You should end up with 35-40 pieces. Pat lightly between sheets of kitchen paper and place in a bowl.

2. Cut the rosemary sprigs into the same amount of shorter sprigs, about 4cm long. Add the remaining rosemary to the bowl and pour in the Aperol. Cover loosely and chill for 4-6 hours, carefully turning the watermelon pieces in the juice.

3. Drain the mozzarella and cut into 35-40 small cubes. Position a piece on each cube of watermelon and push a cocktail stick through to the base. Push rosemary sprig garnishes alongside the cocktail sticks and arrange on serving plates. 

gluten free 

  • Preparation time: 15 minutes + steeping
  • Total time: 15 minutes + steeping

Makes: 35 - 40

Nutritional Info

Typical values per serving:

Energy 73kj
17kcals
Fat 1g
Saturated Fat 0.6g
Carbohydrate 1.4g
Sugars 1.3g
Protein 0.7g
Salt trace
Fibre trace

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3 stars

Average user rating Based on 2 ratings

This recipe was first published in Thu Nov 10 09:22:00 GMT 2016.