Ingredients:

  • 250g cherry tomatoes
  • 225g mini mozzarella pearls
  • 16 large fresh basil leaves
  • 120ml balsamic vinegar
  • 5ml maple syrup
  • 15ml extra-virgin olive oil
  • 1 pinch sea salt
  • 1 pinch black pepper

Instructions:

  1. Pour the balsamic vinegar and maple syrup into a small saucepan over medium heat.
  2. Simmer gently for 8–10 minutes, stirring occasionally, until the liquid reduces by half and coats the back of a spoon.
  3. Remove from heat and whisk in the olive oil and a pinch of salt; let it cool completely to thicken.
  4. Rinse the cherry tomatoes and pat them completely dry with a paper towel.
  5. Drain the mozzarella pearls and let them sit at room temperature for 10 minutes.
  6. Wash and pat dry the basil leaves.
  7. Slide one cherry tomato onto a 4-inch bamboo skewer until it hits the base.
  8. Fold a basil leaf in half and slide it onto the skewer.
  9. Add one mozzarella pearl to finish the skewer.
  10. Arrange the skewers on a platter and drizzle the cooled balsamic glaze over the top.