Anti Inflammatory Vegan Caprese Bites
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Learn more →Ingredients
6 servings
For the balsamic glaze
- ⅓ cup balsamic vinegar
- 1 tsp maple syrup
Ingredient noteThough large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~1.2 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
For the bites
- 24 cherry tomatoes
- 8 oz vegan mozzarella, cut into ¾-inch cubes
- 24 fresh basil leaves
- 2 tbsp extra-virgin olive oil
- ¼ tsp flaky sea salt
- ¼ tsp black pepper, freshly ground
Instructions
- 1
Combine the balsamic vinegar and maple syrup in a small saucepan over medium heat. Bring to a gentle simmer and cook, stirring occasionally, until the mixture has reduced by about half and coats the back of a spoon, 4–5 minutes. Remove from heat and let cool for 5 minutes — it will thicken further as it cools.
- 2
Fold each basil leaf in half lengthwise. Thread one cherry tomato, one folded basil leaf, and one cube of vegan mozzarella onto each toothpick or small skewer. Repeat with the remaining ingredients to make about 24 bites.
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