Ingredients:

  • 20 large grape tomatoes (300g)
  • 20 fresh mozzarella pearls (225g)
  • 20 large fresh basil leaves
  • 0.5 cup balsamic vinegar (120ml)
  • 1 tbsp honey (15g)
  • 10 thin slices prosciutto di parma (100g)
  • 1 tbsp extra virgin olive oil (14g)
  • 0.5 tsp flaky sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. In a small non-reactive saucepan, combine the balsamic vinegar and honey over medium heat. Bring to a simmer, then reduce heat to low and cook for 10 minutes until the liquid is thick enough to coat a spoon. Transfer to a glass bowl to cool completely.
  2. Wash and thoroughly dry the grape tomatoes. Using a sharp paring knife, slice each tomato in half at a 45-degree angle. Rotate one half 180 degrees and press the cut sides together to create a symmetrical heart shape.
  3. Drain the mozzarella pearls and pat them dry with paper towels using a double-pat system to remove all surface moisture, preventing weeping on the serving platter.
  4. To assemble, fold a basil leaf and thread it onto a 4-inch bamboo skewer. Carefully thread the two halves of the tomato heart, ensuring the skewer passes through both pieces to secure the shape. Add a mozzarella pearl and a half-slice of prosciutto.
  5. Arrange skewers on a platter. Just before serving, drizzle with the thickened balsamic glaze and extra virgin olive oil. Finish with a pinch of flaky sea salt and cracked black pepper until the colors pop.