Name: Caprese Skewers with Balsamic-Zero Sugar Cola Reduction
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: about 32 skewers
Ingredients: 2 cups ciliegine mozzarella balls, drained (about 14 ounces); 1/4 cup fresh basil leaves, chopped; 1 tablespoon fresh flat-leaf parsley leaves, chopped; 2 tablespoons dried Calabrian oregano; 2 tablespoons sun-dried tomatoes in oil, drained and finely chopped; 1 teaspoon Calabrian chile paste; 2 cloves garlic, grated; Kosher salt; 1 cup extra-virgin olive oil; 1 cup zero sugar cola; 1 cup balsamic vinegar; 1 pint (2 cups) mixed heirloom cherry tomatoes, halved

Directions

Special equipment:

thirty-two 3-inch knotted bamboo skewers

Place the mozzarella balls in a medium bowl and add the basil, parsley, oregano, sun-dried tomatoes, chile paste, garlic and 1 teaspoon salt. Stir in the olive oil until well combined. Refrigerate at least 20 minutes and up to 8 hours or overnight.
Combine the zero sugar cola and balsamic in a small stainless-steel or nonreactive saucepan. Place over medium heat and bring to a boil. Cook until thickened and reduced to a 1/4 cup, 30 to 40 minutes. Transfer the reduction to a glass or ceramic jar or other nonreactive container and cool to room temperature.
Thread a cherry tomato half through the rounded (uncut) side onto a 3-inch knotted bamboo skewer followed by a mozzarella ball. Lay the skewer on a serving tray or platter and repeat with the remaining tomatoes and mozzarella. Drizzle with the balsamic-cola reduction and serve. Any remaining reduction can be refrigerated in an airtight nonreactive container for up to 2 weeks.

Cook’s Note

Marinating the mozzarella balls in the refrigerator overnight will cause the olive oil to solidify. Let the mixture sit at room temperature until the oil liquefies again, about 30 minutes.