24 grape or cherry tomatoes
12 cherry-size fresh mozzarella cheese balls
24 fresh basil leaves
2 tablespoons olive oil
2 teaspoons balsamic vinegar
On each of 12 short wooden appetizer skewers, alternately thread two tomatoes, one cheese ball and two basil leaves; place on a serving plate. In a small bowl, whisk the oil and vinegar; drizzle over kabobs just before serving. Yield: 12 kabobs.
Alternate 3 tomatoes and 2 mozzarella balls on 12 wooden skewers. Place on a serving plate, drizzle oil and vinegar over the kabobs just before serving, cut the basil leaves into thin strips and spread over the kabobs. Serve immediately, the basil leaves will begin to turn dark if left to sit too long. If you have concern for the basil turning, consider coating the basil with the oil and vinegar mixture, it will not look as fresh at the start but it will slow the basil from turning dark.