Australians love pineapple. Italians created Bocconcini. This recipe beautifully brings our heritage to life.
Our Australian family company was born from humble beginnings. Italian migrants, Gerardo and Rosa Cicchiello, who had a desire to share their Italian cheese traditions with Australians.
This recipe pays homage to the merging of these cultures, which contributes to the rich tapestry of food in Australia that we know and love today.
Sweet caramelised pineapple paired with creamy bocconcini, with the freshness and boldness of mint. This flavour combination is absolutely incredible.
A festive nibble, perfect for your guests to gracefully master the art of a canape in one hand, with a glass of bubbles in the other.
This recipe makes approximately 6 skewers.
| 220g | Cherry Bocconcini |
| 1 | pineapple (large) |
| 1 | small bunch of fresh mint |
| 2 | tbsp olive oil |
| pinch of salt |
| 1 | Finely chop mint, add olive oil and salt and carefully blend together in a mortar and pestle (or alternatively use an electric mini chopper) |
| 2 | Peel pineapple and remove the core. Dice into cubes. |
| 3 | Drizzle a griddle pan with olive oil and cook pineapple on the pan until it looks caramelised and develops the griddle marks. Alternatively, grill the pineapple on the barbeque. Make sure it's evenly cooked on both sides. Remove from heat. |
| 4 | Skewer mini cocktail sticks with pineapple and bocconcini cheese. Drizzle with the mint dressing. |
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