Summary

Ingredients

• 4 tomato (s), (plum tomatoes)
• 12 tomato (s), (cocktail tomatoes)
• 2 packs mozzarella, large balls
• 1 packet mozzarella, small balls
• 1 bunch rocket
• 1 bunch basil
• 30 g pine nuts

For the vinaigrette:

• 30 ml balsamic vinegar, old
• 60 ml extra virgin olive oil
• 0.5 teaspoon ½ mustard
• 1 tablespoon maple syrup
• 1 lime (s), the juice
• 2 stalks basil
• 2 cloves garlic)
• salt and pepper

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Instructions

1. Wash and dry the plum tomatoes, cocktail tomatoes, rocket, and basil.
2. Remove basil leaves from the stems.
3. Cut the large mozzarella balls and plum tomatoes into slices; leave the small mozzarella balls and cocktail tomatoes whole.
4. Toast the pine nuts in a dry pan over medium heat, stirring occasionally, for 3-5 minutes until golden brown.
5. Prepare the vinaigrette: Mix balsamic vinegar with crushed garlic, cut basil using scissors, maple syrup, lime juice, salt, and pepper. Stir in mustard, then slowly pour in oil while stirring constantly.
6. Arrange rocket leaves in a nest on each of 4 plates and sprinkle toasted pine nuts on top.
7. Alternately thread tomato slices, mozzarella slices, whole tomatoes, whole mozzarella balls, and basil leaves onto 4 wooden skewers, placing rocket leaves between pieces. Start with larger pieces and progress to smaller pieces for a pyramid shape.
8. Place each skewer on a rocket nest.
9. Drizzle the vinaigrette over the top.
10. Serve with white bread, baguette, or ciabatta.