Directions
1. Heat balsamic vinegar in a small saucepan over medium low heat, stirring frequently, until reduced to 1/3 of original volume. Set aside to cool.
2. Toast naan and slice into bite-sized pieces.
3. Top each naan bite with a basil leaf, a dab of reduced balsamic vinegar, a mozzarella ball and a half of a cherry tomato. Secure with a toothpick or cocktail skewer.
This recipe was created especially to pair with Main & Vine wines by asideofsweet.com, a blog dedicated to easy recipes and entertaining tips for busy lifestyles.
