Ingredients:

  • 1 pint (300g) cherry tomatoes
  • 12 oz (340g) Ciliegine mozzarella balls
  • 1 bunch (30g) fresh basil leaves
  • 12 pitted Kalamata olives
  • 1/2 cup (120ml) balsamic vinegar
  • 1 tbsp (21g) honey
  • 1 pinch (1g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Combine balsamic vinegar and honey in a small saucepan over medium heat.
  2. Simmer gently for 5–7 minutes until the liquid reduces by half and coats the back of a spoon. Remove from heat and let cool.
  3. Thread the ingredients onto bamboo skewers in the following order: Kalamata olive, folded basil leaf, mozzarella ball, and cherry tomato.
  4. Arrange the skewers in a circular pattern or neat rows on a platter.
  5. Drizzle the cooled glaze in a zig-zag motion across the skewers and finish with a light sprinkle of sea salt.