- 24 oil-packed sundried tomato halves, drained, oil reserved
- 24 medium basil leaves
- 24 small fresh mozzarella balls packed in water, drained
- Salt and freshly ground black pepper
- Special Equipment: 12 (8-inch) wooden skewers
Alternate 1 sun-dried tomato half, 1 basil leaf, 1 mozzarella ball, 1 more basil leaf, 1 more sun-dried tomato half and 1 more mozzarella ball on each skewer. Arrange the skewers on a platter. Drizzle the reserved oil from the sun-dried tomatoes over the skewers. Sprinkle with salt and pepper, and serve.
Source: Big Flavors from a Tiny Kitchen via Giada De Laurentiis