12 seedless red grapes
3 tbsp olive oil, divided
250 g buffalo mozzarella, cut into 12 chunks
12 pitted, marinated green olives
12 basil leaves
1 tsp Maldon sea salt
2 tsp crushed pink peppercorns
Preheat the oven to 375 degrees. Toss grapes with 1 tbsp olive oil and roast on a baking sheet for 8 to 10 minutes or until skins start to burst. Remove the grapes from the oven and set them aside until they are cool enough to handle.
On each skewer, thread one piece of buffalo mozzarella, a basil leaf, a roasted grape and a green olive. Drizzle with remaining olive oil and season with Maldon salt and crushed pink peppercorns.