Caprese Kabobs

Cut the mozzarella into cubes (or use mozzarella cheese sticks & cut).

Stick a toothpick into each cube of cheese (but not all the way through the cheese).

Skewer a basil leaf (or half a basil leaf…whatever you prefer) onto the toothpick (on top of the cheese).

Next – skewer a grape tomato onto each kabob (on top of the basil).

Now, drizzle your tray of kabobs with olive oil (then sprinkle with salt/pepper if you like).

**If you don’t have fresh basil – you could always just stick the cheese & tomato on the toothpicks – drizzle with the olive oil – and then sprinkle with dried basil.
**If making these ahead of time & storing in the fridge, do not put the olive oil on until you are ready to serve. Olive oil in the fridge gets all weird & congealed. (No good.)