Here is another recipe I can claim as my own. Those I have shared it with have all really enjoyed it. It's great to bring to a pot luck. Put the skewers in a resealable container and the dip in a covered round container, transport in a cooler, and remove the lids to serve.

Individual Mozzerella Caprese

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 toothpick around the other ingredients.

Balsamic Reduction for Mozzarella Caprese
(This was shared by Kate, on AOL)

1 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 (he uses the back of a slotted spoon) 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