Depending on the ingredients you have available, these can be put together very quickly. However, if you can't find either the specific tomatoes or mozzarella cheese balls called for in the recipe, both can be cut to the desired size from regular tomatoes/blocks of cheese. I wanted to use a leftover tomato the last time I made these, so you can see in the picture below that I cut the tomatoes into little squares instead of using grape tomatoes.
Yield: 35-40 skewers
1 pint grape tomatoes
20-40 fresh basil leaves
4 oz. fresh mozzarella pearls (Bel Gioioso makes an 8 oz container with 2 1/2 g balls)
freshly ground salt and pepper
Cut basil leaves in half (or fold in half if a stronger basil taste is desired) if the leaves are large. Thread a mozzarella ball, basil leaf, and a tomato onto a tooth pick. Place on platter and repeat until desired number of skewers. Drizzle with balsamic glaze and grind salt and pepper over skewers.
*There are multiple brands of balsamic glaze available. If you can't find one or desire to make your own, bpring one cup of balsamic vinegar to a boil in a small saucepan. Once it reaches a boil, reduce the heat to medium and simmer until it is the the consistency of syrup, at least 10 minutes. Let cool before drizzling onto skewers.
Variation: If you can't find the pearls but you can find the Ciliegine size, they are the size of cherry tomatoes. You can make larger skewers with the Ciliegine balls and cherry tomatoes, or cut each in half for the bite-size portion.
Mini Caprese Skewers (printable version)