These are a cute, refreshing little appetizer. Someone brought them to a barbeque over Labor Day weekend, and I thought they would be perfect to make for my book club.
8 oz. bocconcini (small balls of fresh mozzarella), drained
8 oz. cherry tomatoes
20-30 leaves of basil
1 clove garlic
2 T olive oil
2 T balsamic
On a toothpick or small skewer, thread a cherry tomato, a basil leaf (rip in half if the leaves are huge), then a bocconcini. Continue for the rest of the tomatoes and bocconicini.
To make the dressing, smash a clove of garlic with a knife, then place in a microwaveable bowl. Add the olive oil, then heat in the microwave for 20 seconds. Remove the garlic clove and allow the oil to cool. Add the balsamic vinegar, then season generously with salt and pepper.
Drizzle over the skewers before serving.