Caprese with Balsamic Vinegar Reduction

      I usually prefer to make caprese in the summer time because the heirloom tomatoes are readily available or, better yet, in the late summer when you can use fresh tomatoes and basil from the garden.  However, I was inspired last weekend to make fresh mozzarella and I couldn't resist making this light, simple, and delicious appetizer.  For those of you interested, making fresh mozzarella is not too time consuming or too difficult and it only costs the price of a gallon of milk (once you've purchased some starter ingredients).  I basically followed the recipe found here and had very good success, but you can purchase fresh (or buffalo) mozzarella in most grocery stores.  If you choose to make it, it will make about a pound or so of fresh mozzarella in about 2 hours.  Traditionally, caprese is served with balsamic vinegar and olive oil drizzled on top.  In this recipe, I changed it a bit and instead made a balsamic vinegar and honey reduction.  While I like balsamic vinegar, its a strong flavor and I think having it this way tones it down a bit while also enhancing the flavor of the caprese.

Prep and Cook Time: 30 min (add 2 hours if making your own mozzarella)
Serves: 6-8

Ingredients:

1 8 oz package fresh mozarella or about half of the homemade amount
1 package fresh basil
4 tomatoes, sliced
1/4 cup capers (optional)
2/3 cup balsamic vinegar
3 Tbsp olive oil
2 Tbsp honey

Directions:

• slice tomatoes and mozzarella 
• wash and separate basil leaves
• add balsamic vinegar and honey to a sauce pan
• cook mixture for about 20 min or so until the sauce is partially thick
• cool the mixture for 10 min and add olive oil
• stack mozzarella, tomatoes and basil 
• sprinkle with capers
• drizzle with reduction  

Potential Alternatives:

• enjoy with greens as a salad 
• place on top of crusty slice of bread like bruschetta 
• I've made a caprese style stratta which was very enjoyable