Instructions:
- Phase 1: Making the Balsamic Glaze. Pour the balsamic vinegar into a small heavy-bottomed saucepan.
- Bring the vinegar to a gentle simmer over medium heat. Reduce the heat to maintain a steady, low simmer and cook, stirring occasionally, for 10–12 minutes.
- The vinegar should reduce by nearly half and lightly coat the back of a spoon. Remove from heat immediately and transfer the glaze to a clean bowl to cool completely (it thickens significantly as it cools).
- Phase 2: Assembling the Skewers. If using larger mozzarella balls, gently halve them. Ensure tomatoes and basil are completely dry.
- Thread the ingredients onto wooden or small metal skewers in an alternating pattern: Tomato, folded Basil leaf, Mozzarella ball, ending with a tomato.
- Lay the assembled Caprese Skewers flat on a serving platter.
- Drizzle the skewers lightly and evenly with the extra virgin olive oil.
- Sprinkle lightly with flaky sea salt and freshly ground black pepper just before serving.
- Drizzle the cooled, thickened balsamic glaze artistically over the skewers or serve it on the side for dipping.