Ingredients:

  • 15 grape tomatoes
  • 15 mini mozzarella pearls (Bocconcini)
  • 15 fresh basil leaves
  • 1 tbsp extra virgin olive oil
  • 1 tbsp balsamic glaze
  • 0.5 tsp flaky sea salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Wash 15 grape tomatoes and dry them thoroughly with a clean towel. Note: Excess water prevents the oil and glaze from sticking.
  2. Place a tomato on the board and cut it in half at a sharp 45 degree angle.
  3. Take one half, flip it over, and align the cut surfaces until they form a perfect heart shape.
  4. Pierce the toothpick through one side of the heart and out the other. Check that the two halves are flush and stable.
  5. Slide one mini mozzarella pearl onto the toothpick, nesting it right against the bottom of the tomato heart.
  6. Fold a basil leaf in half and thread it onto the end of the toothpick. The leaf should cradle the cheese like a green leaf.
  7. Lay all 15 skewers on a platter and lightly brush with 1 tbsp extra virgin olive oil.
  8. Drip 1 tbsp balsamic glaze over the tomatoes until a velvety dark streak appears.
  9. Sprinkle 0.5 tsp flaky sea salt and 0.25 tsp black pepper over the top until the salt crystals sparkle under the light.
  10. Wipe any stray drips from the plate for a clean presentation.