Ingredients:

  • 1 pound fresh mozzarella balls (bocconcini or ciliegine size), drained well (450g)
  • 1 pint cherry tomatoes, halved (2 cups, 475ml)
  • 1 bunch fresh basil leaves, small to medium size
  • (Optional) 1/4 cup extra virgin olive oil (60ml)
  • Salt and freshly ground black pepper, to taste
  • 1 cup balsamic vinegar (240ml)
  • 2 tablespoons honey (30ml)

Instructions:

  1. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook, stirring occasionally, until the glaze has reduced by half and coats the back of a spoon (approx. 5-7 minutes). Remove from heat and let cool.
  2. Wash and halve the cherry tomatoes. Drain the fresh mozzarella balls well, patting dry gently with paper towels if needed. Wash and dry the basil leaves.
  3. Thread a mozzarella ball, a basil leaf, and a cherry tomato half onto each skewer. Repeat the pattern until the skewer is mostly full.
  4. Arrange the assembled skewers on a serving platter.
  5. Drizzle with extra virgin olive oil (optional), season with salt and pepper to taste. Then drizzle balsamic glaze over the skewers or have it as dipping. Serve immediately, or chill for later.