Ingredients

• 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
• 1 pint mixed red and yellow cherry or pear tomatoes
• 12 basil leaves, preferably large
• 12 (6-inch) wooden skewers

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. (Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved)

What I do:
1. To make this quicker, I will buy the mozzarella balls already marinated, then just alternate the mozzarella, basil and tomato on the skewers.

2. The last time I made these I used fresh mozzarella with the basil and tomatoes. Everyone seemed to like it better. I still put out olive oil and kosher salt in case someone wanted to dunk a bit, but no one seemed to.

You can also use toothpicks and have them stand up for a different appearance. This recipe is really quick to make and the kids can help too! Enjoy.

-Shannon