- 250g Lakeside Brown Cherry Tomato
- 125g Baby Mozzarella
- Salt to taste
- 1 Tbsp Dried Oregano
- 2 Tbsp Olive Oil
- 2 Slices Sourdough Bread
- 1/2 Bunch Fresh Basil
- 250ml Balsamic Vinegar
- 100ml Honey
To make the balsamic glaze, heat the balsamic vinegar and honey mixture in a small pot.
Heat for 20-25 minutes until the mixture thickens. Remove from the stove and allow it to cool.
In a bowl, add the halved Lakeside Brown Cherry Tomatoes, sliced baby mozzarella, salt, olive oil, and dried oregano.
Mix the ingredients and sprinkle with fresh basil. Serve with a slice of sourdough bread and drizzle with the balsamic glaze.