Special equipment: Skewers, chopsticks or large toothpicks
Place tomato on skewer, followed by mozzarella ball and folded basil leaf. Repeat until you have seven to nine pieces on skewer. Repeat with remaining skewers.Place finished skewers on serving platter that has a scattering of mixed greens on bottom. Drizzle extra virgin olive oil over top of skewers. Follow with a sprinkling of salt, freshly ground pepper and a splash of balsamic vinegar.
In a bowl, mix together grapes, onion and Gorgonzola. Drizzle mix with red wine vinegar and olive oil. Add a dash of salt and freshly ground pepper; stir. Place micro greens on spoons and top with a spoonful of grape mix.Place on a serving platter that has been layered with breadcrumbs.
Place chive spear in shot glass. Pour chilled soup into glass to about 3/4 full. Top with a dollop of creme fraiche or sour cream and garnish with basil leaf. Finish with freshly ground pepper.
For chilled soup shots - Can do the same with hot soup in espresso cups.