Mini Caprese Salad Skewers

# The Ingredients You'll Need:

→ Vegetables & Cheese

01 - 12 cherry tomatoes

02 - 12 mini mozzarella balls (bocconcini), about 1/2 inch each

03 - 12 fresh basil leaves, whole

→ Balsamic Glaze

04 - 1/4 cup balsamic vinegar

05 - 1 tablespoon honey (or 1 tablespoon maple syrup to make vegan)

→ Garnish & Assembly

06 - 1 tablespoon extra-virgin olive oil

07 - Sea salt, to taste

08 - Freshly ground black pepper, to taste

09 - 12 small wooden skewers or cocktail picks

# Step-by-Step Instructions:

01 - Combine the balsamic vinegar and honey in a small saucepan. Bring to a gentle simmer over medium heat and reduce until syrupy and reduced by roughly half, about 5 to 7 minutes. Remove from heat and let cool to room temperature.

02 - If desired, toss the bocconcini with a teaspoon of olive oil and a pinch of salt and pepper in a small bowl and let sit for 10 minutes to develop flavor.

03 - Thread one cherry tomato, one basil leaf (folded if large), then one mini mozzarella ball onto each skewer. Repeat until all skewers are assembled.

04 - Arrange skewers on a platter, lightly drizzle with the tablespoon of extra-virgin olive oil, and season with sea salt and freshly ground black pepper to taste.

05 - Just before serving, spoon or drizzle the cooled balsamic reduction over the skewers. Serve immediately.

# Additional Tips::

01 -

When you drizzle the sweet-tart glaze, it feels like a little secret that makes each bite pop.
No matter how many you make, people always want just one more—trust me, I've timed it.

02 -

If you let the glaze go too far, it turns hard when cool—keep a close eye, it thickens quickly at the end.
Adding the basil between the tomato and cheese keeps everything fragrant and prevents soggy bites.

03 -