Bocconcini are cherry-sized mozzarella cheese. They are often used in tomato and basil salads and pasta or Italian biscuits.
2 tbsp olive oil
1 tbsp chopped rosemary
20 baby mozzarella balls (drained)
1/2 tsp red pepper flakes
1/2 cup pineapple chunks (fresh or from a tin)
20 cocktail sticks or trimmed rosemary branches
Pour the olive oil into a cold frying pan, add the rosemary and place over a low heat.
Let the oil to heat up and as soon it starts to shimmer, remove from the heat and pour the oil into a heatproof bowl. Set aside.
Place the drained mozzarella balls into a separate bowl and sprinkles over the red pepper flakes. Shake gently to ensure each ball has a little chili on it, then set aside.
Place your frying pan back on a high heat (no need to wash it) and add the pineapple chunks in a single layer. Cook over a high heat for 2 minutes then flip and cook on the other side for a further 2 minutes.
Remove the pineapple from the pan and add to the and add the pineapple into the warm rosemary oil. Set aside and allow to cool.
Take your cocktail stick (or branch) and push on a baby mozzarella ball. Add a chunk of pineapple and set onto a platter.
Cover and keep chilled until your party.
Remove them from the fridge at least 15 minutes before you want to eat them.