Ingredients:

  • 1 pint Cherry or Grape Tomatoes
  • 8 oz Fresh Mozzarella Pearls (Ciliegine or Bocconcini)
  • 24 large Fresh Basil Leaves
  • 2 Tbsp Extra Virgin Olive Oil (EVOO)
  • 1/2 tsp Flaky Sea Salt (e.g., Maldon)
  • Freshly Ground Black Pepper, To taste
  • 1/2 cup Balsamic Vinegar
  • 1 tsp Granulated Sugar (Optional, for glaze)

Instructions:

  1. Prepare the Balsamic Glaze: Pour the balsamic vinegar and optional sugar into a small saucepan over medium-low heat.
  2. Simmer Gently: Bring the vinegar to a gentle simmer (do not boil aggressively). Cook for 8 to 10 minutes, stirring occasionally. The liquid should reduce by about half and lightly coat a spoon. Remove from heat and allow to cool completely; it will thicken as it cools.
  3. Dry Ingredients: Drain the mozzarella pearls completely. Thoroughly pat dry both the mozzarella and the washed tomatoes using paper towels. This step is critical to prevent dilution of flavor.
  4. Prepare Basil: If using large basil leaves, fold them neatly in half or lightly roll them for easier threading.
  5. Assemble Skewers: Thread the ingredients onto 6-inch skewers in the repeating pattern: Tomato, Mozzarella Pearl, Folded Basil Leaf, Tomato.
  6. Arrange and Dress: Lay the finished skewers neatly on your serving platter. Just before serving, lightly brush or drizzle the Extra Virgin Olive Oil (EVOO) over the assembled skewers.
  7. Final Seasoning and Glaze: Sprinkle the platter generously with flaky sea salt and a light dusting of freshly ground black pepper. Drizzle the cooled balsamic glaze artfully over the skewers and serve immediately.