Mini Caprese Kabobs with a Balsamic Reduction

Here's what you need: This made about 30 mini skewers.

-1.5 lbs. of cherry tomatoes (or grape tomatoes)

-1 lb. fresh mozzarella cheese, sliced into cubes

-12 fresh basil leaves, coarsely chopped

-1 small pkg toothpicks (I like to use the ones with the wispy stuff on the tip)

-1/2 C balsamic vinegar

1. Put balsamic vinegar in a small saucepan over medium heat. Bring to a boil and reduce heat to low. Simmer about 10 minutes, OR until the mixture starts to thicken to a honey-like consistency. If you accidentally simmer it too long (molasses-like consistency), you can add a little extra balsamic vinegar and then simmer it again to the desired consistency. Remove pan from heat and set to the side. 

2. Use 2 cherry tomatoes and 2 cubes of cheese for each toothpick kabob. I alternated every other one on the toothpick. Continue doing this until you have made the desired amounts of kabobs. Place them on a plate or serving platter. 

3. Right before serving, drizzle the balsamic reduction over the kabobs and sprinkle a little coarse sea salt over them. You will not use all of the reduction, so you can save leftovers in the refrigerator for up to a week. Sprinkle with chopped basil and serve. 

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