- 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.
- In a serving dish, arrange the rosemary and sage in the shape of a wreath. Top with the skewers. Drizzle with the reserved marinade and sprinkle with the fleur de sel.