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  • 2 containers (~2 pints) cherry or Chrub tomatoes
  • 1 200-g container mini bocconcini (fresh mozzarella balls)
  • Fresh basil leaves, torn into small pieces
  • Store-bought balsamic reduction, for drizzling
  • Extra-virgin olive oil, for drizzling
  • Salt and freshly ground black pepper, to taste
  • Small wooden skewers or toothpicks


Thread the tomatoes, bocconcini and basil leaves onto skewers . Arrange on a serving platter and drizzle with the olive oil and the balsamic reduction.  Season with salt and pepper.

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