These bite size little gems are sheer perfection. Ripe cherry tomatoes, mozzarella cheese, fresh basil leaves and a white balsamic vinegar reduction meld perfectly together. And bonus they’re cute!
Start by adding 1/2 cup of white balsamic vinegar to a small pan over medium heat.
Add 1 tablespoon of sugar, bring to a low boil and whisk until the vinegar thickens.
It won’t take long and you’ll notice the bubbles start having a harder time breaking, you’ll know you’re getting close.
While it’s still warm, you’re looking for about the consistency of honey. Any thicker than that, and it’ll be too thick once cool. If your’s ends up being a little on the thick side, just warm up the base and add a few drops of the vinegar until it’s back to where you want it. No need to add more sugar, white balsamic tends to sweeten when reduced anyway.
Grab your cherry tomatoes, fresh basil leaves and some cherry size mozzarella balls.
Trim the top (the part that connects to the vine) off of each tomato. Now the tomato has a flat surface to sit on. Slice them in half and cut a mozzarella ball into two pieces. You’ll use 1/2 of a mozzarella ball per tomato.
Sandwich the mozzarella between two small basil leaves and insert a toothpick to hold the stack together. Time to drizzle on that balsamic reduction….yum!
These are a wonderful make-ahead hors d’oeuvre.
These will be perfect for us to munch on tonight while our steak is on the grill…..whats left them that is.
Here’s what you’ll need:
1/2 cup white balsamic vinegar
1 tablespoon sugar
cherry size mozzerrella balls
fresh basil leaves