Rosemary Caprese Skewers

1. 1

   In a blender, puree the balsamic vinegar, plum preserves, and brown sugar until smooth.

2. 2

   Pour into small to medium saucepan and bring to a boil over medium high heat.

3. 3

   Turn the heat to simmer and cook until the the mixture has reduced by half.

4. 4

   It should be fairly thick and will thicken further as it cools.

5. 5

   When it is cool, put it into a squeeze bottle and refrigerate for 1 1/2 to 2 hours (or longer if needed).

6. 6

   Marinate mozzarella in the olive oil, red pepper flakes, salt, and pepper.

7. 7

   Cover with plastic wrap and refrigerate for at least an hour.

8. 8

   Trim the leaves off the bottoms of the rosemary branches.

9. 9

   Skewer on one to two mozzarella balls, then a tomato.

10. 10

    Place onto a platter, cover, and refrigerate until ready to serve.

11. 11

    Squeeze on the plum reduction before serving.

* Per serving · 4 servings · Values may vary.