Tomato, Basil and Mozzarella Kabobs



24 grape or cherry tomatoes, cut in half
24 cherry-size fresh mozzarella cheese balls
24 large fresh basil leaves
1/2 cup olive oil
2 tablespoon balsamic vinegar
2 tablespoons fresh chopped Italian herbs (parsley, oregano, rosemary)
Pinch of salt and pepper
24 small wooden skewers


Thread one tomato half, one basil leaf folded in half, 1 cheese ball, and the other tomato half on to each skewer. In a small bowl, whisk together the oil, vinegar, herbs, and a pinch of salt and pepper. Serve oil mixture as a dip on a platter with the kabobs or you can lightly drizzle it over kabobs just before serving. Makes 24 kabobs. Sometimes I’ll serve these my Lemon Basil Pesto Sauce for dipping instead of the olive oil and balsamic. Either way, it’s all good!