Ingredients:

  • 1 pint cherry tomatoes
  • 8 oz fresh mozzarella pearls
  • 1 bunch fresh basil
  • 12-15 bamboo skewers
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1/4 cup balsamic glaze
  • 0.25 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Soak bamboo skewers in water for at least 30 minutes to prevent charring on the grill.
  2. Pat the mozzarella pearls dry with a paper towel to ensure proper searing.
  3. Thread one cherry tomato, one folded basil leaf, and one mozzarella pearl onto each skewer.
  4. Preheat the grill or cast-iron grill pan to medium-high heat (approximately 200°C).
  5. Whisk together the olive oil and dried oregano, then lightly brush the mixture over the assembled skewers.
  6. Lay skewers across the grates and grill for 1 to 2 minutes, just until the tomato skins begin to blister and the cheese softens.
  7. Remove from heat and immediately drizzle with balsamic glaze, flaky sea salt, and cracked black pepper before serving.