I served these caprese salad skewers at our housewarming party, because hey, I mean who doesn’t love mozzarella cheese? Although I can’t personally tolerate dairy, that doesn’t mean everyone else should suffer right? Quick, easy, pretty, gluten-free and keto-friendly.
Caprese Salad Skewers
1 tub Ciliegine fresh mozzarella (I got mine from Trader Joe’s)
15-20 cherry tomatoes (depending on how many mozzarella balls are in the tub)
15-20 fresh basil leaves
1/2 cup balsamic vinegar
salt & pepper (optional)
In a small saucepan, bring balsamic vinegar to a boil, then lower heat to medium and simmer until it's the consistency of thin maple syrup. This should be about 10 minutes. Pour into a bowl and let cool.
Cut 1/3 off each tomato to create a “flat” bottom.
Thread mozzarella cheese ball, basil leaf (fold in half if large) and a tomato onto a tooth pick and place onto plate, flat side down.
Repeat with remaining ingredients. Sprinkle with salt & pepper if desired, then drizzle cooled balsamic reduction on top.