Pinch each of salt and freshly ground pepper, plus more to taste
fresh red, orange or yellow tomatoes, or a mix
fresh basil, leaves only
fresh bocconcini cheese balls, sliced
To make the glaze, combine the vinegar, wine and honey in a small saucepan and bring to a simmer over medium heat. Cook about 5 min., until thickened and reduced by two-thirds. Remove from heat and transfer to a small bowl. Allow to cool to room temperature, and season with salt and pepper.
Meanwhile, slice tomatoes and arrange on a platter or four plates, alternating with basil leaves and cheese. Season with salt and pepper. Drizzle olive oil and cooled glaze overtop and serve.
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