Cherry Bocconcini, apricots with balsamic glaze
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Cheery Bocconcini Mozzarella - Massimo's Italian cheeses made in NZ
  • 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)




30 min


15 min


2 people


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.