Fresh mozzarella, basil and tomato skewers

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A summer winner. Serves 4-6 as a nibble.

Ingredients

125 g	Mozzarella cheese, I used Clevedon Valley Buffalo milk bocconcini (Main)
3 medium	Tomatoes
12 medium	Basil leaves
2 cloves	Garlic
1 pinch	Salt
¼ cup	Extra virgin olive oil, use a good quality variety

Directions

1. Cut each bocconcini into quarters. Quarter the tomatoes. Spear a basil leaf, a piece of bocconcini and a quarter of a tomato on a small skewer or cocktail stick. Place on a platter. Repeat until you have 12 skewers.
2. Using the flat blade of a heavy knife, crush the garlic and salt together to make a paste. Stir into the oil. Drizzle over the skewers. Dust with black pepper.