- ¼ Cup of Fresh “Pearl-Sized” Mozzarella Balls
- Canned, Jarred or Fresh Roasted Bell Peppers, (Bâtonnet)
- 8 Basil Leaves, Chiffonade
- 1 T of Reduced Balsamic Vinegar
- 6 Baby Orange Tomatoes, Quartered
- Tooth Picks
- 6, 1 ½ oz Shot Glasses
- Cutting Board
- Chef’s Knife
- Measuring Cup
- Measuring Spoons
- Sauce Pan
Begin by setting up your Mis en Place, or also known as your work space.
If you do not have a batch of prepared Balsamic Reduction, on hand, allow 20 or 30 extra minutes and put a Saucepan on the stove on Low Heat. Follow the directions in the paid content exercise, Vinegar Reductions, substituting 3 oz. more vinegar for the Soy Sauce in the exercise. The result will be more than enough Balsamic Reduction to fill the 1 tablespoon requirements of this recipe, with enough left over to reserve, (store in the refrigerator, perhaps in a squeeze bottle) for the next time.
With all of your ingredients prepared and your work station set-up, line up the shot glasses. Set 2 of the small mozzarella balls on the bottom of each one. Layer in 2 pieces of the Bâtonnet of Bell Pepper on top of the Pearl Mozzarella Balls. The next layer will be made by a slice of the quartered Baby Orange Tomato.
Place 2 more pearl mozzarella balls on top of the baby orange tomato. Cover them with a Pinch of the chiffonade of basil. Finally Drizzle some balsamic reduction over the basil and mozzarella. Your Appetizer is ready for your guests.
If you prefer your mozzarella slightly chilled, hold off on applying the balsamic reduction until after the shot glasses have had some time in the cooler. The filled shot glasses can be prepared 3 to 5 days in advance and held for service with the reduction being drizzled on at the last minute before presentation.
When ready, serve the shot glasses on a platter with tooth picks (frilly if you like that) on the side. Alternately, serve each shot glass on an individual appetizer plate or saucer with a tooth pick, for the guests to use to reach the pearl mozzarella balls, as an accompaniment.