• Cut tomatoes crosswise in half
• Dice ball of mozzarella into cubes around the same size as the tomatoes.
• Tear basil leaves into pieces slightly larger than the tomatoes and mozzarella.
• Thread the ingredients onto the skewer. I like the following order.
• Tomato half on the bottom which allows your caprese salad skewer to stand.
• Mozzarella next.
• Basil on top of the mozzarella to help catch some of the oil and balsamic vinegar.
• Tomato half on top.
• As you finish assembling the skewers, stand them up on the platter or plate you’re serving them from.
• Drizzle the caprese salad skewers with extra virgin olive oil and balsamic vinegar.

For Balsamic Drizzle: Combine the Balsamic Vinegar and Agave Nectar into a small sauce pan. Bring the Vinegar and Agave to a boil over high heat. Then reduce heat to medium low and simmer for 10-15 minutes until the mixture reduces and thickens. Cool to room temperature. Drizzle will thicken more as it cools. Transfer to a glass container such as a mason jar and store in fridge.