- 12 cherry bunch tomatoes
- white wine vinegar – 2 tbsp. l.
- 2 stalks of leeks (white portion only)
- 12 scoops of mozzarella baconcini
- a bunch of green basil
- olive oil – 0.5 cups
- garlic – 2 cloves
- sugar – 2 tablespoons
STEP-BY-STEP COOKING RECIPE
Pour sugar into a cold heavy-bottomed pan. Add 1 tbsp. l. water, put on fire until the sugar begins to bubble and dissolves completely.
Add crushed garlic and chopped leeks. Stir, pour in wine vinegar and evaporate over high heat, stirring occasionally, until the sugar is completely dissolved. Remove the garlic. Cool down.
Cut the mozzarella and tomatoes in half. Remove and save the middle leaves from the basil, put the remaining leaves in a bowl and pour boiling water for 10 seconds, put in ice water for 10 seconds, put on a paper towel and squeeze. Add the leaves to lightly heated olive oil, grind in a blender until smooth. Let it brew for 30 minutes. On skewers, alternate mozzarella, basil leaf, tomato. Serve with chilled leek and basil oil.