Tomato, Basil and Mozzarella Kabobs
24 grape or cherry tomatoes, if large 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 or tomato half, one basil leaf folded in half, 1 cheese ball, and the other tomato or 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.
I live in Green Bay, WI, so these are really fun to make for Packers game day parties! I use small yellow tomatoes, and skip the marinade. Instead I serve these with my Lemon Basil Pesto Sauce for dipping. We love our Green and Gold!
The thing about many of your recipes is that are fun to serve after church. All my churchie friends in Door enjoy them with a coffee after church. Very friendly and usually easy breezy.