from chapel Hill to Chickenville
Small cherry tomatoes (I used some beautiful grape tomatoes)
Buffalo mozzarella
Fresh basil
Balsamic vinegar
Extra virgin olive oil
Toothpicks or small skewers
Slice the mozzarella into cubes making the cubes close in size to the tomatoes. Pull the leaves of basil from the stems. Fold larger leave over when you skewer them. Selecting leaves that you do not have to cut down makes a "prettier" salad. Thread each skewer with a tomato, a chunk of cheese and a basil leaf and repeat. Leave enough skewer showing at each end so that they can be handled easily.
Place the completed skewers on a platter. Drizzle the appetizer lightly with some balsamic vinegar and olive oil. Taste to adjust the dressing.