Recipe courtesy of Wisconsin cheese. Photo courtesy of Dairy Farmers of Wisconsin.
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Thai pieces of pineapple and fresh mozzarella
Discover the sweet and tangy flavor of pineapple combined with mozzarella and a charred finish. A perfect snack for your next summer gathering.
BASIL OIL:
- 1/2 cup fresh basil or Thai basil leaves
- 1 teaspoon chopped fresh rosemary
- 1/4 cup olive oil
- Salt for taste
Skewers:
- 1 miniature fresh pineapple peeled, cored and cut into 2-inch pieces
- 12 fresh rosemary sprigs 6 inches
- 1 container 8 oz Crave Brothers Farmstead Classics® Fresh Mozzarella Cheese – Ciliegine (cherry sized balls) drained
- Chili oil
Skewers:
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Grease the grill grate. Preheat the grill to medium-high.
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Place the pineapple on the greased grill grate. Grill the pineapple uncovered over medium heat for 1-2 minutes on each side or until tender. Remove the pineapple from the grill grate.
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Remove the rosemary leaves from the bottom of the branches. Stuff fresh mozzarella and pineapple onto twigs or skewers. Transfer the sprigs to serving plates. Dotted cheese and plates with basil and chili oils.
Fresh, milky mozzarella belongs to the pasta filata family (which means “spun paste” in Italian). Pasta Filata cheeses share a common cheese-making technique. The process involves heating the curds with very scorching water and then working or stretching them into a sleek, molten mass before shaping them into balls, braids, logs and other shapes.
When purchasing cheese, look for the Proudly Wisconsin badge. Any Wisconsin brand Fresh mozzarella can be used in this recipe.Calories: 234kcalCarbohydrates: thirtyGProtein: 1GFat: 14GSaturated fat: 2GPolyunsaturated fat: 2GMonounsaturated fatty acids: 10GCholesterol: 0.1mgSodium: 3mgPotassium: 256mgFiber: 3GSugar: 22GVitamin A: 290IUVitamin C: 109mgCalcium: 36mgIron: 1mg
