balsamic vinegar, tomoatoes, cheese, basil
Add the balsamic vinegar to a small saucepan over medium heat for about 8 minutes. The balsamic vinegar will become a thick and will be reduced down to 1 tablespoon. Set aside and let cool.
Add the chopped shallots to a small bowl.
Cut and remove all of the seeds and juice from the inside of the tomatoes. Finely chop the tomatoes and add to the bowl.
I placed my mozzarella in the freezer for about 30 minutes before cutting to firm it up. Add the chopped mozzarella into the bowl with the tomatoes and shallots.
Grab a bunch of fresh basil and cut it using scissors. I left mine in ribbons. I filled up a tablespoon with the fresh basil and threw it in the salsa.
Stir the ingredients together.
Add the 1 tablespoon of balsamic glaze to the salsa. It will be really thick once it's cooled. Stir to combine.
Serve with RITZ Crackers.