1 pint cherry tomatoes
1 cup basil leaves
1 Vegan or Rice Vegan Block Mozzarella, cut into ¾” X ¾” cubes
½ cup balsamic vinegar glaze (or reduced balsamic vinegar)
Using decorative toothpicks, skewer the tomato first. Roll a basil leaf up and place on the skewer to become the middle layer.
Finish the skewer by thrusting the skewer onto the Vegan or Rice Vegan Mozzarella cube, so that the skewer will stand up straight.
On your serving platter, drizzle or spoon drops of the balsamic glaze. Place the skewers upright on top of the platter.