Red Meat Allergy Friendly Vegan Caprese Bites
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Learn more →Ingredients
6 servings
For the balsamic glaze
- ⅓ cup balsamic vinegar
- 1 tsp maple syrup
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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