Caprese Bites with Honey-Balsamic
Total Time
35 minutes
Prep Time
30 minutes
Cook Time
5 minutes
Rating
0 out of 5 stars
(0)
Ingredients
25 servings
- 1 pound cherry tomatoes or mini tomatoes on the vine (about 25-30 tomatoes)
- ¼ cup aged balsamic vinegar
- ¼ teaspoon honey
- 1 tablespoon extra virgin olive oil
- 4 ounces Buffalo mozzarella (cut into roughly ¼-inch cubes)
- Kosher salt
- Fresh ground pepper
- 6 basil leaves (chopped)
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Preparation
Step 1
Carefully slice the tops off of each of your tomatoes. Using the tiniest spoon you can get your hands on, scoop the seeds and pulp from the tomato. (If the seeds/pulp feel stuck, simply use your paring knife to loosen them.) Place the hollow tomatoes cut-side down on a paper towel-lined plate or cutting board and let them drain for 15 minutes.
Step 2
Meanwhile, get going on your honey-balsamic. Place the balsamic and honey in a small saucepan. Bring to a boil, then lower to a simmer and cook for about 3 minutes until syrupy. (It should be thick enough to coat the back of a spoon, friends.)
Step 3
Rub the inside of each tomato with a little bit of olive oil and season with a tiny pinch of salt. Add a drop or two of honey balsamic (not too much!) to each tomato, then add a cube of mozzarella.Top each bite with a little fresh ground pepper and sprinkling of fresh basil.
Step 4
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