Ingredients
Method
- Pour 1/2 cup balsamic vinegar into a medium non-stick saucepan and add honey or brown sugar if desired. Bring to a gentle boil over medium heat, then reduce to low and simmer, stirring occasionally, until reduced by half and syrupy. Lower the heat if the mixture smokes to avoid burning.
- Rinse and pat the cherry tomatoes dry. Tear or gently fold the fresh basil leaves to release their aroma while keeping them mostly whole.
- Drain the bocconcini mozzarella balls thoroughly.
- Thread one cherry tomato, one basil leaf, and one mozzarella ball onto each skewer or toothpick; repeat until all ingredients are used.
- Arrange the skewers on a serving platter, drizzle with extra virgin olive oil, and season with sea salt and freshly ground black pepper.
- Drizzle the balsamic reduction over the skewers once it has cooled slightly but remains pourable.
- Serve immediately or refrigerate for up to 2 hours, allowing the skewers to reach room temperature before serving for the best flavor.
Nutrition
Notes
Glaze Consistency: I always keep a close eye on the balsamic reduction because it thickens significantly as it cools, so if you find it has become too stiff to drizzle, just stir in