Rodelle Caprese with Vanilla Bean Olive Oil and Vanilla Bean Balsamic Glaze

Rodelle Caprese with Vanilla Bean Olive Oil and Vanilla Bean Balsamic Glaze

Hors d oeuvres are key to a successful cocktail party. And these are deliciously one of a kind with an infused vanilla bean flavor to the balsamic.

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Time

30 minutes

Difficulty

easy

Yields

8 servings

Ingredients

  • 1 Rodelle Vanilla Bean, split but not scraped
  • 2 cups balsamic vinegar
  • 16 cherry tomatoes
  • 16 basil leaves
  • 16 mozzarella balls
  • 16 fancy bamboo cocktail skewers
    (find online or in most kitchen supply stores)
  • Vanilla Bean Infused Olive Oil

Directions

  • Bring the vinegar to a boil in a small saucepan.
  • Add the Rodelle Vanilla Bean, reduce the heat and cook on medium-low to low heat until reduced by half, about 20-25 minutes. The vinegar should be thick and syrupy.
  • Then, skewer a tomato, followed by a basil leaf, and finish with the mozzarella ball.
  • Arrange on a platter and drizzle with the balsamic glaze as well as our Vanilla Bean Infused Olive Oil.

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