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 Chef Jeff red and yellow cherry or pear tomatoes
12 basil leaves, preferably large
12 (6-inch) wooden skewers
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
Prep Time: 20 minutes
Inactive Prep Time: 1 hour
Cook Time: 2 minutes
Yield: 12 skewers