Caprese Skewers
 

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

Thread 1 tomato half, 1 mozzarella ball half and 1 basil leaf half on a small wooden skewer or toothpick. Repeat to make the remaining skewers. 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).