- Massimo’s Cherry Bocconcini
- Fresh Apricots, halved
- 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)
Halve the fresh apricots and lightly grill on the BBQ.
Arrange on a dish and place a Massimo’s cherry bocconcini on top of the apricot in the centre.
Sprinkle chopped pistachios and lemon zest.
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.
Drizzle the Balsamic glaze over the cherry bocconcini, apricot stacks.
Garnish with mint, basil and serve.