16 fresh rosemary sprigs
8 baby white potatoes
45 ml (3 tbsp) red or white wine vinegar
7 ml (1 1/2 tsp) grainy or Dijon mustard
Pinch granulated sugar
50 ml (1/4 cup) extra virgin olive oil
Freshly ground black pepper
16 mini bocconcini cheeses
16 grape tomatoes
30 ml (2 tbsp) shredded fresh basil
Strip all but the top few leaves from rosemary sprigs to make skewers; reserve leaves. Wrap skewers in plastic wrap and refrigerate.
Pierce potatoes all over with a fork. In a medium saucepan, cover potatoes with cold water. Bring to a boil over high heat and season water with sea salt. Reduce heat and boil gently for about 15 minutes or until potatoes are tender. Drain and let cool slightly.
Finely chop enough rosemary leaves to make 3 ml (3/4 tsp), reserving remaining leaves for another use. In a bowl, whisk together chopped rosemary, vinegar, mustard and sugar. Gradually whisk in olive oil. Season to taste with salt and pepper.
Transfer 30 ml (2 tbsp) of the marinade to another bowl and add bocconcini. Cut each potato in half and add to marinade remaining in first bowl; toss gently to coat. Cover both bowls and refrigerate until potatoes are cool and flavourful, at least 4 hours or for up to 1 day.
Thread 1 potato half, 1 tomato and 1 bocconcini onto each rosemary skewer and place on a serving platter. Drizzle with marinade and sprinkle with basil, salt and pepper. (Platter can be wrapped and refrigerated for up to 2 hours. Let stand at room temperature for 15 minutes before serving.)
Makes 16 servings.
Cooking tips: If fresh rosemary sprigs aren't available, substitute 16 bamboo skewers (10 or 15 cm/4 or 6 inches in length) and use 1 ml (1/4 tsp) crumbled dried rosemary in the dressing.
If baby potatoes or mini bocconcini aren't available, use quartered small new potatoes and cut larger bocconcini or mozzarella into 2.5-cm (1-inch) pieces.
Nutrition information per serving: 112 calories; 5 g protein; 3 g carbohydrate; 9 g fat; 0.4 g fibre; 40 mg sodium.
Source: Dairy Farmers of Canada.