Portion: Makes 10 skewers
20 cherry tomatoes
1 fresh bocconcini, cut into 10 bite sized chunks
10 fresh basil leaves
1/2 cup extra virgin olive oil
1/4 tsp salt
1/4 tsp black pepper
1 tsp Italian mix dried herbs
To make dressing: Mix all ingredients. Let sit for 10 minutes.
Blanch basil leaves in a pot of boiling water for 5 seconds, then immediately plunge into ice water to stop cooking. Drain and set aside.
Mix tomatoes and bocconcini with dressing in a mixing bowl.
Wrap each bocconcini chunk with a basil leaf. Thread bocconcini, sandwiched by 2 cherry tomatoes, on a skewer. Serve.