1 1/2 cups (375ml) balsamic vinegar
600 grams grape tomatoes (or cherry tomatoes)
300 grams fresh cherry-sized bocconcini (mozzarella) balls
2 tablespoons melted coconut oil
3-4 teaspoons dried Italian herbs
Handful fresh basil leaves, shredded (to garnish)
Flaked sea salt
and ground pepper to season
For the Balsamic Glaze
vinegar and sugar in a small saucepan. Cook while stirring over low heat for
4-5 minutes, or until xylitol has dissolved. Increase heat to medium setting
and bring to a boil. Reduce heat to low and allow to simmer for 8-10 minutes,
or until reduced by one-third and thickened like syrup.
For The Salad
Wash and dry the tomatoes. Arrange them in a circle on a large serving plate or round platter. Drain the mozzarella balls and arrange between the tomatoes.
Drizzle with melted coconut oil and season with the Italian herbs, salt and pepper. Toss the tomatoes and bocconcini through the oil with a spoon.
Garnish with the
fresh shredded basil.
To serve, place the bowl of balsamic glaze in the center of the wreath. Arrange toothpicks around and underneath the tomato and cheese balls, with the sharp ends toward the middle of the plate.