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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
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.
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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