Cut the tops off the tomatoes and hollow out with a small spoon.
Sprinkle on some salt and pepper then turn the cherry tomatoes upside down on a kitchen towel for 20 minutes to drain the juice.
Combine the basil, pine nuts, Parmesan, olive oil and season to taste.
The basil mixture is best made by hand to keep a coarse texture and not a creamy one
Fill the cherry tomatoes with the basil mixture and the bocconcini.
Tuna-pineapple skewers
Toast all peppercorns for 2-3 minutes over a medium heat. Then add the coriander for 1 minute and finish with the cumin and chili flakes for another minute.
It is important to toast the spices in this order; the cumin will burn faster than the peppercorns.
When the toasted spices are cooled, coarsely grind them to a rough powder.
Coat the tuna steak with the ground spices and sear the steak for 20-30 seconds on each side.
Slice the tuna steak into small cubes and arrange on a bamboo cocktail skewer with the pineapple cubes.
Fig-bacon bites
Remove the hard stem and halve the figs.
Wrap each fig in bacon and secure with a bamboo stick.
Heat up the oven to 180°C.
Bake the fig-bacon for 10-15 minutes or until the bacon is crisp.