Caprese Salad Bites

Caprese is a simple Italian salad with just a few fresh ingredients. Mozzarella brings some creamy density, tomatoes keep it light and juicy while fresh basil adds some fragrant, earthy sweetness. To make it into low maintenance, easy to eat finger food use cocktail bocconcini, or small mozzarella balls and cherry tomatoes. Bocconcini isn’t the most flavourful of cheeses, but sometimes delis have a version marinated in olive oil and herbs- they are extra delicious. Always go for the freshest option available packed in a salty brine. Otherwise, breaking from tradition with feta or smoked tofu (for dairy-free) cut into cubes works nicely. Cherry tomatoes don’t require any cutting and stay fresher than sliced tomato would, so this can be made in advance without having to sacrifice the quality. As for the basil leaves, the smaller ones are more tender and delicate in flavour but the big leaves are a good option for basil lovers, or they  an be cut down to the desired size. Perhaps the best part of these is the balsamic reduction, it is easy to make at home or can be found near the oils and vinegars in grocery stores. It is basically balsamic vinegar and some kind of sweetener cooked down until it forms a thick syrup. I like to drizzle a thick stream on the plate, place the skewers on top and then light drizzle more balsamic over. The closer you hold the bottle to the plate the thicker it will come out. I held the bottle around 1/2 foot above for the first layer then around 1 –  1 1/2 feet above for the second layer.