additional fresh basil and/or rosemary sprigs for garnish
Toothpicks/cocktail picks for serving
Combine vinegar and honey in a small saucepan. Heat over medium until liquid boils, reduce heat to low and simmer until liquid has reduced by about one-third and become thick like syrup. ( approx 8-10 mins)
While balsamic is reducing prepare the "wreath" by using a round plate or serving platter (8-10" in diameter). Lay basil leaves on the plate/platter.to cover the surface. Place a small round bowl or ramekin in the center of the plate ( for balsamic reduction sauce and to form the middle of the wreath).
Wash and dry tomatoes and drain mozzarella balls. Place in a medium bowl.
In a small bowl mix together olive oil, herbs, garlic powder and red pepper flakes. Pour over tomatoes and mozzarella. Toss to lightly coat.
Place tomatoes and mozzarella on the serving platter, and add course ground salt and pepper to taste. If desired place fresh sprigs of rosemary at the perimeter of the plate for an extra flair.
Pour balsamic reduction sauce in the center bowl/ramekin and garnish with chopped or whole small basil leaves.
* In lieu of individual herbs you can use 1 1/2 tsp of Italian seasoning.