1 tsp fresh rosemary, finely chopped

2 tbsp (30 ml) olive oil

18 cocktail bocconcini

1 1/2 tsp lemon zest, finely grated

1 tsp (5 ml) lemon juice

18 seedless red grapes

2 red endives, cut into pieces

In a small pot over medium heat, soften the rosemary in the oil for 1 minute. Transfer to a bowl and let cool. Add the bocconcini, lemon zest and juice. Season with salt. Let marinate for 15 minutes.

Thread one bocconcini, one grape and a few endive pieces onto each toothpick or small skewer. Set the marinade aside.

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