Ingredients
Scale
- 1- 8 ounce package fresh mozzarella pearls
- 6-8 large fresh basil leaves, chiffonade*
- 12 – 2 X2 inch watermelon squares
- 2 tablespoons sugar
- 2 tablespoons balsamic vinegar
Instructions
- Cut a fresh watermelon into 2 X 2inch squares. Using a melon baller remove the center of each square reserving the watermelon ball that is removed.
- In a small skillet stir together sugar and balsamic vinegar, Cook over medium heat to melt the sugar and thicken the glaze, 1- 2 minutes Remove from heat and allow to cool.
- Open mozzarella package and separate the pearls of cheese.
- Place 4-5 pearls in the center of each square of watermelon. Place on serving dish.
- Using toothpicks, skewer two mozzarella pearls on top of each watermelon ball. Place on serving dish.
- Chiffonade* basil and garnish both the squares and skewers with the basil.
- Drizzle with balsamic glaze and serve.
- *Stack basil leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.