To make the Balsamic Glaze, pour balsamic vinegar into a small saucepan. Bring to a simmer over medium heat and cook for 15-20 minutes, or until reduced by half and thickened to a syrupy consistency. Let cool.
Thread a burrata ball and a cornichon half onto each skewer.
Repeat the pattern until each skewer has approximately 3-4 burrata balls and 3-4 cornichon halves.
Arrange the skewers on a platter.
Drizzle with extra virgin olive oil and balsamic glaze.
Sprinkle with flaky sea salt and freshly ground black pepper.
Garnish with thinly sliced fresh basil.
Ingredients
12
8 oz225 gBurrata Cheese-small balls
1212Cornichons-small, cut in half
1/2 cup120 mLBalsamic Vinegar
1 tbsp15 mLExtra Virgin Olive Oil
1/4 tsp1.25 mLFlaky Sea Salt
1/4 tsp1.25 mLFreshly Ground Black Pepper
1 tbsp15 mLFresh Basil-thinly sliced
Equipment
12 Skewers
Cutting Board
Knife
Small Saucepan
Platter
Instructions
To make the Balsamic Glaze, pour balsamic vinegar into a small saucepan. Bring to a simmer over medium heat and cook for 15-20 minutes, or until reduced by half and thickened to a syrupy consistency. Let cool.
Thread a burrata ball and a cornichon half onto each skewer.
Repeat the pattern until each skewer has approximately 3-4 burrata balls and 3-4 cornichon halves.
Arrange the skewers on a platter.
Drizzle with extra virgin olive oil and balsamic glaze.
Sprinkle with flaky sea salt and freshly ground black pepper.
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