zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Watermelon, mozzarella & Aperol bites

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    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
     

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

    Makes: 35 - 40

    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. 

    Your recipe note

    Edit your recipe note

    gluten free 

    Comments

    Average user rating

    3 stars

    Glossary