Tomato, basil and mozzarella skewers

20 small mozzarella balls (bocconcini), about 1/2 lb total
1/2 t salt
40 vine-ripened cherry tomatoes
1 bunch basil leaves
40 cocktail picks

1. Halve the mozzarella balls and place in bowl. Season with 1/2 t salt.

2. Skewer one half mozzarella ball, one basil leaf, and one cherry tomato on each cocktail pick. Serve immediately, or refrigerate the picks for up to 2 hours.

Makes 40 bites.

You can make a salad version of this easy appetizer by arranging thick slices of larger tomatoes and sliced mozzarella balls on a platter. Season with salt and pepper, strew on fresh basil leaves, and drizzle with olive oil and a little balsamic vineager before serving.