Cut the mozzarella into manageable bite sized pieces. Skewer the tomatoes, basil and mozzarella on a toothpick. Sprinkle with salt and pepper. Serve with pesto or balsamic reduction.

To make balsamic reduction add the balsamic vinegar and honey to a small saucepan over low to medium low heat. Cook until the mix comes to a simmer and reduces and thickens. The mix is done when it coats the back of a spoon.