Mozzarella, Cherry Tomato and Basil Skewers

Name: Mozzarella, Cherry Tomato and Basil Skewers
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 12 skewers
Ingredients: 1 pint mixed red and yellow cherry or pear tomatoes; 12 basil leaves, preferably large; Twelve 6-inch wooden skewers; 1 clove garlic, smashed; 1/4 teaspoon kosher salt; 1/8 teaspoon crushed red pepper flakes; 3 tablespoons extra-virgin olive oil; 12 bocconcini (small mozzarella balls), about 8 ounces

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Level: Easy
Total: 1 hr 25 min

Prep: 20 min
Inactive: 1 hr
Cook: 5 min

Yield: 12 skewers

Level: Easy
Total: 1 hr 25 min

Prep: 20 min
Inactive: 1 hr
Cook: 5 min

Yield: 12 skewers

Ingredients

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1 pint mixed red and yellow cherry or pear tomatoes

12 basil leaves, preferably large

Twelve 6-inch wooden skewers

1 clove garlic, smashed

1/4 teaspoon kosher salt

1/8 teaspoon crushed red pepper flakes

3 tablespoons extra-virgin olive oil

12 bocconcini (small mozzarella balls), about 8 ounces

Directions

Combine the garlic, salt, pepper flakes, and olive oil in a medium glass bowl. Cover and microwave on high until the garlic is golden, about 2 minutes. Cool. Add the bocconcini and refrigerate for at least 1 and up to 24 hours. Thread a yellow cherry tomato onto a skewer, wrap a bocconcini in a basil leaf and add to the skewer, then finish with a red tomato. For a dramatic presentation, use both pear and cherry tomatoes. Halve the top cherry tomato and use it as a stand for the skewer. Repeat with the remaining cheese and tomatoes. Save the oil for a dipping sauce and serve with a small bowl of kosher salt.