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Caprese Skewers

Caprese Skewers
YIELDS
24 servings
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Ingredients

1
cup (250 mL) balsamic vinegar
1
Tbsp (15 mL) Dijon mustard
1
clove garlic, minced
½
tsp (2 mL) salt
¼
tsp (1 mL) freshly ground pepper
cup (75 mL) extra virgin olive oil
24
mini bocconcini
1
pint grape tomatoes (red and yellow)
2
large bunches basil
24 6-inch
(15 cm) bamboo skewers
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Directions

Step 1

In saucepan, over medium heat, bring balsamic vinegar to a boil. Reduce heat and simmer for 10-15 minutes, or until reduced to ½ cup (125mL). It will thicken as it cools.

Step 2

In a bowl, whisk together reduced vinegar, mustard, garlic, salt and pepper. Slowly drizzle in oil, whisking to combine.

Step 3

Trim basil leaf if necessary, and wrap each boconccini. Skewer wrapped cheese and one grape tomato (alternate red and yellow tomatoes if using, for contrast).
Serve with dipping sauce.

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