For the Skewers:

• 1 pint cherry tomatoes (about 24 pieces)
• 8 oz fresh mozzarella balls (bocconcini or ciliegine)
• 24 fresh basil leaves
• 24 wooden skewers or toothpicks

For the Balsamic Glaze:

• 1/2 cup balsamic vinegar
• 2 tbsp honey (or brown sugar)
• 1 clove garlic, minced (optional)
• Pinch of salt

For Finishing:

• Extra virgin olive oil for drizzling
• Flaky sea salt for sprinkling
• Freshly cracked black pepper

Instructions

Make the Balsamic Glaze:

1. Combine ingredients – In a small saucepan, whisk together balsamic vinegar, honey, minced garlic (if using), and salt
2. Simmer – Bring mixture to a gentle boil over medium heat, then reduce to low
3. Reduce – Simmer for 10-15 minutes, stirring occasionally, until mixture reduces by half and coats the back of a spoon
4. Cool – Remove from heat and let cool completely (glaze will thicken as it cools)

Prepare the Ingredients:

1. Prep tomatoes – Wash and dry cherry tomatoes thoroughly
2. Drain mozzarella – Remove mozzarella balls from liquid and pat dry with paper towels
3. Clean basil – Gently wash basil leaves and pat dry
4. Cut if needed – If mozzarella balls are large, cut them in half

Assemble the Skewers:

1. Thread ingredients – On each skewer, thread in this order:
   • Cherry tomato
   • Folded basil leaf
   • Mozzarella ball
2. Arrange – Place assembled skewers on a serving platter
3. Chill – Cover and refrigerate for 15-30 minutes before serving

Final Assembly:

1. Drizzle glaze – Just before serving, drizzle balsamic glaze over skewers
2. Add olive oil – Lightly drizzle with extra virgin olive oil
3. Season – Sprinkle with flaky sea salt and freshly cracked black pepper
4. Garnish – Add extra fresh basil leaves for decoration