Ingredients:

  • 12 elongated grape tomatoes
  • 12 ciliegine mozzarella balls
  • 12 large fresh basil leaves
  • 2 tbsp balsamic glaze
  • 1 tbsp extra virgin olive oil
  • 0.25 tsp flaky sea salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Prepare the tomato hearts by slicing each grape tomato diagonally at a 45 degree angle across the middle. The scent of the vine should be bright and earthy. Take one half, rotate it 180 degrees, and press the cut sides together to form a heart shape.
  2. Pick up a basil leaf and fold it gently in half if it’s very large, or keep it flat. Slide it onto the skewer first, pushing it about halfway down. You should smell a light peppery anise aroma as you pierce the leaf.
  3. Thread one ciliegine mozzarella ball onto the skewer so it sits snugly against the basil. Look for a velvety white texture against the vibrant green. Next, carefully pierce through both halves of your tomato heart at once to lock them in place.
  4. Lay the completed skewers on a clean platter. Lightly brush the 1 tbsp of olive oil over the mozzarella and tomato surfaces. The oil should make the colors pop and look glistening.
  5. Sprinkle the 0.25 tsp of flaky sea salt and 0.25 tsp of cracked black pepper over the entire tray. Aim for an even distribution so every bite has a bit of crunch.
  6. Hold the balsamic glaze bottle about six inches above the platter and move your hand in a swift, zig zag motion. The aroma of the dark, syrupy vinegar is unmistakable. Aim for thin, elegant lines rather than heavy pools of sauce.
  7. Let the skewers sit at room temperature for about 10 minutes before serving. This allows the fats in the cheese to soften slightly.
  8. Check that each tomato heart is still aligned. Sometimes they shift during the drizzle, so a quick nudge with a clean finger ensures they look their best.