Caprese skewers with balsamic glaze

• 300 g cherry tomatoes
• 225 g fresh mozzarella pearlsciliegine size, drained
• 1 bunch fresh basilleaves picked
• 3 tbs store-bought balsamic glaze
• 1 tbs extra virgin olive oil
• ½ tsp flaky sea salt
• ¼ tsp black pepperfreshly cracked

1. 1

   Drain the mozzarella pearls and pat them dry with a clean towel. Rinse the cherry tomatoes and pick about 24 large basil leaves from the bunch — you want leaves roughly the same size as the mozzarella.

   Tip: Drying the mozzarella helps the balsamic glaze cling to it instead of sliding off.

2. 2

   Thread each skewer with a cherry tomato, then a basil leaf folded in half, then a mozzarella pearl. Repeat once more so each skewer has 2 of everything. Arrange the finished skewers on a platter.

   Tip: Fold the basil leaves so they sit neatly between the tomato and cheese — this also bruises them slightly and releases more aroma.

3. 3

   Drizzle the extra virgin olive oil evenly over the skewers, then zigzag the balsamic glaze across the top. Sprinkle with flaky sea salt and cracked black pepper. Serve immediately or chill for up to 1 hour.

   Tip: If making ahead, hold the balsamic glaze until just before serving so it stays glossy. Leftovers keep covered in the fridge for a day but are best fresh.

• cutting board
• wooden skewers (15cm (6-inch))

Per serving

Nutritional values are estimates only.