Bite-Sized Caprese Salad

Ingredients

• 24 heirloom cherry tomatoes (about 12 ounces)
• 1 ½ teaspoon salt
• 1 tablespoon vincotto
• 1 tablespoon olive oil
• 2 teaspoons red wine vinegar
• 24 baby mozzarella balls
• 24 basil leaves

Instructions

1. 1
   Prepare a bowl of ice water. Bring a large pot of water to a boil and blanch the tomatoes for about 20 seconds to make them easier to peel. Quickly transfer to the ice water bath to prevent them from cooking and then use a paring knife to peel the tomatoes.
2. 2
   Toss the peeled cherry tomatoes with the salt, vin cotto, olive oil and red wine vinegar and let them marinate for at least 1 hour or up to overnight (in the refrigerator).
3. 3
   When you're ready to serve them, drain the mozzarella and wrap a basil leaf around each ball of mozzarella. Skewer a marinated tomato and then skewer the basil-wrapped mozzarella.
4. 4
   Serve immediately.