1 Tbsp. balsamic vinegar
1 Tbsp. plus 1 tsp. extra-virgin olive oil
1/4 tsp. pepper
1/8 tsp. kosher salt, plus more for seasoning
4 oz. fresh mozzarella cheese, cut into 24 1/2-inch cubes or 24 small mozzarella balls
24 small cherry tomatoes
24 small to medium fresh basil leaves
24 5-inch bamboo skewers
Combine the balsamic vinegar, 1 Tbsp. of the olive oil, 1/8 tsp. of the pepper, and 1/8 tsp. of the kosher salt in a small bowl using a whisk. Set aside.
Toss the mozzarella with the remaining tsp. of olive oil and the remaining pepper. Season to taste with kosher salt, if necessary, depending on the taste of the mozzarella.
To assemble: Slide 1 cherry tomato onto a skewer. Fold 1 basil leaf in half; slide onto the skewer. Add 1 piece of mozzarella. Repeat until all of the ingredients have been used. Place skewers on a plate and brush with the balsamic vinaigrette. Transfer to a platter and serve immediately.
Do ahead tips: The balsamic vinaigrette can be prepared 3 days in advance and refrigerated. Assemble the skewers and cover wit plastic wrap up to 3 hours in advance. Do not refrigerate. Serve as directed.
Cocktail Food by Mary Corpening Barber and Sara Corpening