Mini Caprese salad is a perfect appetizer for a cookout. You can make this ahead of time or bring all the ingredients to a cookout and make it there. It’s so easy. You don’t have to cook it or let it chill at all.  Just assemble the parts, put on the glaze, and serve. The first time we made these we were trying to think about an easy appetizer for our herb garden workshop. Something that incorporated fresh basil as an appetizer. Whenever we go to Florida we always make up caprese salads for the pool. We usually slice a large tomato, cut a mozzarella ball in thin slices, then top with a basil paste and the balsamic glaze. It is also delicious, but not as easy to share. It’s very messy and hard to transfer onto plates. Our friend, Susan, came up with the idea of making everything smaller and putting it on a large toothpick. This way we were able to grab and go. For our herb garden workshop, we were able to set them on everyone’s plates with tongs so we didn’t have to touch their food and it still looked delicious when transferred to a plate. Also, instead of the basil paste we used on vacation, we were able to snatch fresh basil right off of our greenhouse basil plants. Let me tell ya… basil paste cannot compare to fresh basil! What a delicious treat. Now we make this at our own pool in Maine in the summer time. Everyone loves them and no one gets tomato juice all over themselves while trying to eat them!