Ingredients:

  • 20 large grape tomatoes
  • 20 mini mozzarella balls (Bocconcini or Ciliegine)
  • 20 large fresh basil leaves
  • 20 bamboo toothpicks or decorative skewers
  • 30 ml high-quality balsamic glaze
  • 15 ml extra virgin olive oil
  • 5 g flaky sea salt
  • 2 g freshly cracked black pepper

Instructions:

  1. Wash and dry the grape tomatoes. Place a tomato on a cutting board and slice it in half on a 45-degree diagonal. Rotate one half 180 degrees and align the flat cut surfaces to form a heart shape. Repeat for all 20 tomatoes.
  2. Carefully pierce the skewer through both halves of the prepared tomato heart to lock the shape together at the top of the skewer.
  3. Slide one mozzarella ball onto the skewer. Fold a fresh basil leaf in half (shiny side out) and slide it onto the skewer above the cheese.
  4. Arrange the skewers on a serving platter. Just before serving, drizzle with extra virgin olive oil and balsamic glaze. Season with flaky sea salt and cracked black pepper.