Marinated bocconcini on watermelon + "fruity and sweet" rosé
Bocconcini and watermelon: a match made in heaven! Serve this light and refreshing appetizer on the patio as soon as warm weather permits. In keeping with the colour-of-the-year theme, pair this summer salad with a “Fruity and sweet” rosé with notes of berries and a touch of residual sugar.
Preparation: 20 minutes
225 g (1/2 lb.) fresh bocconcini cheese, cut into small quarters
125 ml (1/2 cup) olive oil
80 ml (1/3 cup) fresh basil, chopped
10 ml (2 tsp.) fresh mint, chopped
Freshly ground black pepper to taste
1 watermelon quarter
A few leaves of lettuce of your choice
1. Mix the cheese, olive oil, herbs, and pepper in a bowl. 2. Set aside for 15 minutes. 3. Cut the melon into strips. 4. Lay out a bit of lettuce on four plates. 5. Add the melon strips and garnish with cheese quarters. 6. Use the marinade as a dressing and serve immediately.