Mango and serrano ham mini brochettes with balsamic coulis
- Beat together the balsamic vinegar, honey and ginger in a small saucepan. Bring to the boil and reduce by half (5 minutes over medium heat). Let cool 10 minutes.
- Place a mango cube on a basil leaf. Insert a mini brochette into the mango and add a cheese cube and then a strip of ham folded fan-like.
- Repeat the process for the remaining brochettes. Drizzle the balsamic coulis over the brochettes before serving.