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Watermelon, mozzarella & Aperol bites
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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
Makes: 35 - 40
½ mini watermelon
20g pack fresh rosemary
4 tbsp Aperol
125g buffalo mozzarella
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.
Typical values per serving:
This recipe was first published in November 2016.