Caprese Salad Bites

• 1 head Purple Cabbage
• 24 pieces Fresh Mozzarella Bites
• 24 pieces Grape Tomatoes
• 24 leaves Fresh Basil
• 1/4 cups Balsamic Vinegar, Reduced To Syrup
• 1/4 teaspoons Flaked Sea Salt (such As Maldon)
• 24 pieces Standard Round Toothpicks

1. 1) Trim bottom of cabbage so it will lay flat on a cake stand or plate.
2. Set aside.
3. 2) Remove mozzarella bites and drain them on paper towels.
4. 3) Begin threading tomatoes, basil and mozzarella onto toothpicks.
5. Basil leaves should be folded in half or quarters depending on leaf size.
6. 4) Once all of the toothpicks are done, begin inserting them into the head of cabbage.
7. 5) Add balsamic vinegar to small saucepan and over medium low heat, reduce vinegar a bit.
8. Allow to cool.
9. If you reduced it too much and its too thick, simply add a little room temperature balsamic vinegar to thin it out.
10. 6) Drizzle Caprese bites with balsamic reduction and sprinkle with flaked sea salt just prior to serving.

purple cabbage, mozzarella bites, grape tomatoes, fresh basil, balsamic vinegar, salt, toothpicks

Taken from tastykitchen.com/recipes/appetizers-and-snacks/caprese-salad-bites/ (may not work)