Mini Caprese Skewers with Balsamic Glaze

In a small saucepan, combine:

• ½ cup balsamic vinegar

• 1 tablespoon brown sugar or honey (optional)

Bring to a gentle boil over medium heat, then reduce heat to low.

Simmer for 8–10 minutes, stirring occasionally, until the glaze is reduced by about half and coats the back of a spoon.

Set aside to cool slightly; it will thicken more as it cools.

Drain and pat dry the mozzarella balls with paper towels — too much moisture can cause the basil to wilt.

Rinse and dry the cherry tomatoes and basil leaves.

If tomatoes are large, cut them in half for more balanced bites.

On each skewer (toothpick or small bamboo pick), thread in this order:

• One cherry tomato

• One folded basil leaf (fold if large to create a layered look)

• One mini mozzarella ball

Repeat for all 20 skewers.

Once assembled, place skewers on a serving platter or tray.

Lightly drizzle olive oil over the assembled skewers.

Sprinkle with a pinch of:

• Salt

• Cracked black pepper

• Optional: a touch of dried oregano or Italian herbs

Finish by drizzling or piping the balsamic glaze over each skewer, or serve it in a tiny dipping bowl on the side.