Ingredients:

  • 24 units cherry tomatoes (approx. 1 pint)
  • 8 oz fresh mozzarella pearls (ciliegine or bocconcini, approx. 24 balls)
  • 24 large fresh basil leaves
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper
  • 3 tablespoons balsamic glaze
  • 1/2 teaspoon dried oregano

Instructions:

  1. Wash the 24 cherry tomatoes and pat them completely dry with a paper towel. Note: Excess water will cause the oil and seasoning to slide right off.
  2. Drain the 8 oz fresh mozzarella pearls and let them sit on a clean towel for 2 minutes until the surface is no longer shiny with moisture.
  3. Whisk the 2 tablespoons olive oil and 1/2 teaspoon dried oregano in a small bowl.
  4. Fold one fresh basil leaf in half or thirds, depending on size, keeping the bright green side facing out.
  5. Thread a cherry tomato onto the skewer, pushing it about halfway down.
  6. Pierce the folded basil leaf next, followed by one mozzarella pearl.
  7. Stand the skewers upright on your serving platter or lay them in a neat row.
  8. Brush the oil and oregano mixture lightly over each cheese ball and tomato.
  9. Sprinkle the 1/4 teaspoon sea salt and 1/4 teaspoon cracked black pepper evenly across all skewers.
  10. Drizzle the 3 tablespoons balsamic glaze in a zig zag motion until the skewers are streaked with dark syrup.