- 12 cherry tomatoes, halved lengthwise
- 12 fresh mozzarella balls, halved
- 12 large fresh basil leaves, torn in half
- Olive oil for drizzling
- Salt and freshly ground pepper, to taste
Arrange the skewers on a platter and drizzle with olive oil. Season generously with salt and pepper and serve. (The skewers may be covered and refrigerated for up to 2 hours; serve chilled or at room temperature.) Makes 24 skewers.
Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).