Skewered Caprese

• 1 cup grape tomatoes, washed
• 8 ounces of fresh bocconcini, little mzzarella balls
• 1 cup basil leaves, washed, stemmed, and dried
• 14 cup balsamic vinegar
• 14 cup olive oil
• salt
• pepper
• 12 wooden skewers, about 4-6 inches each

1. Build skewers by gently piercing tomato, cheese, and basil leaf in an alternating fashion.
2. As usual, my measurements above may be slightly off, so make as many or few as you desire.
3. Arrange on a pretty platter with drizzle of the olive oil, balsamic vinegar, salt, and pepper.
4. Quick Tip: If you don't have the budget for a high quality variety of balsamic vinegar, buy an inexpensive version and reduce in a sauce pan until it thickens into a syrup like consistency.
5. This intensifies the flavor and helps you to get better quality for the money.

grape tomatoes, fresh bocconcini, basil, balsamic vinegar, olive oil, salt, pepper, wooden skewers

Taken from www.food.com/recipe/skewered-caprese-389367 (may not work)