Recipes & Pairings
Pineapple, Mozzarella & Rosemary Skewers
From cozy gatherings to sun-soaked celebrations, these vibrant Pineapple, Mozzarella & Rosemary Skewers—finished with a savory thyme-oil drizzle—are the ultimate summer appetizer.
Perfect for backyard barbecues or breezy evening parties, serve these fresh, easy-to-eat bites in one hand and a glass of Rioja Crianza in the other. We recommend trying one of these three bottles:
Marques de Caceres Rioja Crianza 2016
Calma Rioja Crianza 2013
Vivanco Rioja Crianza 2016
Ingredients:
- 12 each Mozzarella (Ciliegine)
- 2 each Sprig Thyme
- 2 Tbsp. Extra Virgin Olive Oil
- 1 Tbsp. Crunchy Sea Salt* | – Slice pineapple in planks (about 2″ thick with core removed).
Directions:
- Grill pineapple until an even char is achieved, about 3-5 minutes.
- When cool, cut in 2×2 inch squares.
- Remove thyme leaves and chop.
- In a small mixing bowl, add thyme, salt, and olive oil; stir to combine.
- To skewer, peel bottom 2″ of rosemary off the stem (reserve for future uses) and add pineapple piece, then the mozzarella.
- Drizzle with the thyme-oil mixture and enjoy.
