Ingredients:

  • 24 Fresh Ciliegine mozzarella balls (approx. 225g / 8oz), drained
  • 24 Grape or cherry tomatoes (approx. 250g / 9oz), washed and dried
  • 24 Large fresh basil leaves, washed and dried
  • 15ml extra virgin olive oil
  • 2g flaky sea salt
  • 1g freshly cracked black pepper
  • 6 thin slices Prosciutto di Parma, cut into 1-inch strips
  • 60ml balsamic glaze

Instructions:

  1. Drain the mozzarella balls and place them on a double layer of paper towels. Pat the tops firmly to remove excess moisture and brine.
  2. Prepare the tomatoes and basil by ensuring they are completely dry to prevent the balsamic glaze from running.
  3. Assemble the skewers by threading one whole tomato to the very top of the 4-inch pick.
  4. Fold a fresh basil leaf in half with the vibrant green side facing out and slide it onto the skewer next.
  5. Ribbon-fold a 1-inch strip of prosciutto and thread it onto the skewer.
  6. Finish with a mozzarella ball at the base. The flat bottom of the mozzarella will allow the skewer to stand upright on a platter.
  7. Arrange on a serving platter and drizzle with extra virgin olive oil and balsamic glaze. Season with flaky sea salt and black pepper just before serving.