Sundried Tomato Kebabs
- 24 oil-packed sundried tomato halves drained, and oil reserved
- 24 medium basil leaves
- 24 small fresh mozzarella balls packed in water drained
- Salt to taste
- Freshly-ground black pepper to taste
- 12 wooden skewers - (8" long)
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.
This recipe yields 12 skewers, 6 servings.