Ingredients:24 grape or cherry tomatoes, cut in half24 cherry-size fresh mozzarella cheese balls24 large fresh basil leaves1/2 cup olive oil2 tablespoon balsamic vinegar2 tablespoons fresh chopped Italian herbs (parsley, oregano, rosemary)Pinch of salt and pepper24 small wooden skewersDirections: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!
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