1. To make the glaze, add vinegar and sugar to a saucepan over high heat. Stir until the sugar dissolves. Bring to a boil, and then stop stirring. Reduce heat to a low boil for 10 to 15 minutes until mixture reduces by more than 1/2 and thickens to a syrupy consistency. Remove from heat. Pour into a squeeze bottle or jar. The glaze can be stored at room temperature for up to one year.
2. To make the wreath, cut the mozzarella into 1/2-inch cubes (if it's whole). You will need about 84 pieces. Skewer the tomatoes and mozzarella onto the toothpicks. Do half of the skewers as tomato, cheese, tomato. Do the other half as cheese, tomato, cheese. Line the skewers vertically around a 12-inch plate, leaving a 1-inch edge. Alternate one type of skewer and then the other. Add a second layer of skewers on top of the first layer.
3. Add the pesto to a bowl. Stir in the olive oil. Drizzle the pesto over the skewers. Then, drizzle the balsamic glaze. Drizzle with additional olive oil. Garnish the plate and the wreath with basil leaves.
4. Note: This recipe can be made a day in advance. Add the pesto and garnish before serving. 

Calories: 114, Fat: 7 g (3 g Saturated Fat), Cholesterol: 21 mg, Sodium: 97 mg, Carbohydrates: 8 g, Fiber: 0 g, Protein: 5 g.