These colourful, 4-ingredient bites make delicious and creative summer canapés. Serve at your next barbecue or alfresco gathering.
- Prepare15 mins
- Total time15 mins
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.
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.
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.
If you're not quite ready to serve, these bites will keep in the fridge for a few hours.