Ingredients
Cherry tomatoes
Fresh Italian Basil Leaves
Mozzarella “bocconcini,” or bite-size mozzarella balls. May be substituted with string-cheese balls. If not to be found, grate a large mozzarella ball, and with moist fingers, roll into compact balls. Mozzarella must be utterly fresh to do this.
Extra-virgin olive oil
Balsamic vinegar
salt & pepper
Preparation
Take a long toothpick or bamboo skewer broken in half. Spear a cherry tomato onto one end. Fold one basil leaf in three and spear onto stick next to tomato. Spear small mozzarella ball onto other end of stick. Make sure all three components are pressed snugly together. Place on hot grill and turn constantly until tomato is cooked through and very moist, and cheese is very warm and melty. Be careful not to char basil leaf. Take from grill and place in rectangular glass baking dish. Repeat with as many kebabs as desired. Sprinkle with oil, vinegar, salt & pepper to taste. Serve immediately.
