One of my very own recipes, for once! Although, it can get expensive. I've never made it for a large group, but if you figure one or two skewers per person, that will give you an idea of how much of each ingredient you'll need.

The dip recipe makes enough to drizzle a little on about 20 skewers.

Individual Mozzerella Caprese
From: Pam Wagner

Mini fresh mozzerella balls (Sam's sells this in the 1 lb. container)
Grape Tomatoes
Fresh basil leaves
Bamboo Skewers
Balsamic Reduction for Mozzerella Caprese (recipe follows)

On each skewer, thread a grape tomato, a basil leaf, a mozzerella ball (you may want to cut each ball in half), another basil leaf and another grape tomato. Put these on a platter around a bowl of the Balsamic Reduction for dipping.

You can also julienne up some prosciutto and thread one strip on each skewer around the other ingredients.

Balsamic Reduction for Mozzarella Caprese

1 (8 oz) bottle balsamic vinegar
1/2 cup sugar

Take the bottle of balsamic vinegar (it doesn't have to be the most expensive either) and pour it into a saucepan with about 1/2 cup of sugar. Heat, stirring constantly for about 20-25 minutes until the sauce reduces to about half and coats the spoon. Don't allow to boil as the sugar will burn. You'll know when it's the right consistency when you take a little dab (about the size of a pearl) and put it on a chilled plate, and it holds it's shape pretty well. Cool and store in a covered container.

Pam
"Stressed is desserts spelled backwards!"

E PLURIBUS UNUM

Eventually
Peace Love Unity and Respect Inevitably Blossom
in the Understanding Spirit:
Universal Nexus Underlying the Matrix
A Dh original!

Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty with ketchup.