Yesterday I wrote about how excited everyone seems to be about fall, while I’m kinda wishing summer would stick around a bit longer. I think part of the reason is my little balcony garden, which is still growing and just beginning to really produce anything. Besides a handful of cocktails, I haven’t used my herbs and veggies in much yet. I’ve got to get cooking!
With home-grown cherry tomatoes and basil in hand, making these Caprese Bites seemed like an obvious choice. A few fresh mozzarella balls and a quick balsamic reduction and you’ve got yourself an easy appetizer. It’s really tasty, easy to eat, and pretty cute to boot.
And how did I make that awesome zig-zaggy drizzle, you ask? With one of these nifty deco spoons that my sister brought me from Paris. It takes a little practice, but they’re not that hard to use.
Caprese Bites
Cherry tomatoes
Fresh basil leaves
Mozzarella balls
1/2 cup balsamic vinegar
1/2 tbsp. honey (optional)
Olive oil
Salt and pepper
To make the balsamic reduction, pour balsamic vinegar into a saucepan. Heat on medium-high until it begins to simmer. Lower heat to medium-low. Add honey if desired (kind of depends on the flavor of your vinegar; I liked it best with a bit of honey) and stir. Allow mixture to simmer lightly, stirring occasionally, until it is reduced by half and/or has a syrupy consistency (about 10 minutes for me).
Drizzle balsamic reduction onto a serving plate. Assemble bites by spearing a tomato, a folded-over basil leaf, and a mozzarella ball on a toothpick. I cut off the very bottom of the mozzarella balls so that they would stand upright. Arrange the bites on the plate. Drizzle with olive oil and sprinkle with salt and pepper.
Balsamic reduction recipe adapted from allrecipes.com.
How far ahead of an event can these be prepared?
Great question. I haven’t tested it out. Your main worry would be the basil turning brown, I think. The night before should definitely be safe.