Caprese Skewers

Make the Balsamic Reduction
2 Heat the [wprm-ingredient text="½ cup balsamic vinegar" uid="6"] in a heavy-bottomed saucepan over low heat.
3 Cook down the vinegar, stirring occasionally.
4 When the vinegar has reduced by half, remove from the heat, and cool.
5 This can be stored in the refrigerator for up to two weeks, so it can be made in advance.
Make the Skewers
8 Cut [wprm-ingredient text="1 loaf ciabatta bread" uid="4"] into bite-sized pieces. You’ll want to use pieces that have crust so that it can serve as an anchor for these skewers. The crustless pieces of bread do not have enough heft to hold the weight of the grape and mozzarella.
9 Wash and dry the [wprm-ingredient text="1 lb. cherry tomatoes" uid="1"]. Set aside.
10 Unwrap the [wprm-ingredient text="18 mozzarella balls" uid="2"]. Set aside.
11 Wash and separate [wprm-ingredient text="1 large bunch fresh basil" uid="3"]. Pat dry. Set aside.
12 Using a long, decorative toothpick, skewer the basil, mozzarella and tomato in that order. (You’ll want the basil to be at the top of the skewers, so be sure to put those on first, followed by the mozzarella and tomatoes.)
13 Choose a sturdy piece of bread and skewer it on the bottom so it can serve as the base.
14 Repeat until all the skewers have been made.
15 Enjoy immediately, or refrigerate until time to serve. These can be made a few hours in advance and stored in the fridge!
16 When serving, drizzle the skewers with a little bit of the balsamic reduction, and enjoy!