INGREDIENTS

• 1 punnet cherry or heirloom tomatoes*

• 1 tub bocconcini

• 1 small bunch fresh basil leaves

• Balsamic reduction

• Extra virgin olive oil

• Salt and pepper

• Cocktail forks

METHOD

Cut tomatoes and bocconcini to similar sized pieces. Skewer together using a cocktail fork. 

Drizzle balsamic reduction over a serving plate. Top with tomato and bocconcini skewers. Season with salt and pepper. Top with a basil leaf. Drizzle with olive oil and serve straight away. 

Season with salt and pepper. Arrange on serving plate. Drizzle with balsamic and olive oil.

*Tomatoes will always taste better at room temperature. If storing in the fridge, leave them out overnight to ripen and relax.