Ingredients:

  • 15 large Grape tomatoes
  • 15 fresh Mozzarella pearls
  • 15 large fresh basil leaves
  • 2 tbsp Balsamic Glaze
  • 1 tbsp Extra virgin olive oil
  • 1 tsp Flaky sea salt
  • 0.5 tsp Freshly cracked black pepper

Instructions:

  1. Wash and thoroughly dry the 15 large grape tomatoes. Note: Moisture on the skin makes them slippery.
  2. Place a tomato on the board and cut it at a 45 degree angle right through the middle. The cut should be sharp and clean.
  3. Take one of the cut halves and flip it over. Align the two flat, cut surfaces so they form a heart shape.
  4. Push a bamboo skewer through the side of one half, through the center where they meet, and out the other side. Do this slowly to avoid splitting the flesh.
  5. Take a large basil leaf and fold it in half or thirds. Note: This creates a sturdy cushion for the cheese.
  6. Slide one mozzarella pearl onto the skewer, pushing it right up against the basil and the tomato heart.
  7. Ensure the heart is sitting flat and the mozzarella is snug. The skewer should feel balanced in your hand.
  8. Arrange all 15 skewers on a platter. Whisk 1 tbsp olive oil with the salt and pepper, then lightly brush or drizzle over the tomatoes.
  9. Drizzle the 2 tbsp balsamic glaze in a zig zag pattern across the entire platter just before serving. Watch for the glaze to cling to the cheese.