Watermelon, mozzarella & Aperol bites

Watermelon, mozzarella & Aperol bites

These colourful, 4-ingredient bites make delicious and creative summer canapés. Serve at your next barbecue or alfresco gathering.

2 out of 5 stars(2) Rate this recipe
Gluten freeVegetarian
  • Makes35
  • CourseCanape
  • Prepare15 mins
  • Cook-
  • Total time15 mins
  • Plussteeping

Ingredients

  • ½ Mini Watermelon
  • 20g pack of 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.

Cook’s tip

If you're not quite ready to serve, these bites will keep in the fridge for a few hours.

Nutritional

Typical values per item when made using specific products in recipe

Energy

73kJ/ 17kcals

Fat

1g

Saturated Fat

0.6g

Carbohydrates

1.4g

Sugars

1.3g

Fibre

0g

Protein

0.7g

Salt

0g

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