Cherry Bocconcini, apricots with balsamic glaze

• Massimo’s Cherry Bocconcini
• Fresh Apricots, halved
• Rocket

• Pistachio nuts, roughly chopped
• Lemon zest
• Mint, Basil to garnish

For the Balsamic glaze

• 1 Cup Balsamic Vinegar
  ½ Tbsp Brown Sugar or honey (optional)

1. Halve the fresh apricots and lightly grill on the BBQ.
2. Arrange on a dish and place a Massimo’s cherry bocconcini on top of the apricot in the centre.
3. Sprinkle chopped pistachios and lemon zest.
4. To make the balsamic glaze, pour the balsamic vinegar and sugar/honey into a saucepan. Bring to a low boil, then reduce the heat and simmer for 12-15 minutes.
   Stir occasionally until reduced by half and lightly coats the back of a spoon. It will thicken more as it cools.
5. Drizzle the Balsamic glaze over the cherry bocconcini, apricot stacks.
   Garnish with mint, basil and serve.