Caprese Kabobs

This weekend my husband and I travelled to Toronto for a very special celebration.  A close friend of mine and the man of her dreams are getting hitched this summer.  We celebrated their engagement in style at a beautiful gathering of friends and family on Saturday afternoon.  The company was lovely and the abundance of food was delicious.  Since we were traveling about 2 hours to attend we had to be fairly selective as to what appetizer we were going to bring.  The expected guest list was about 50 people so we wanted to make 50 of something that could be transported easily and didn't require any cooking once we arrived.  I decided on caprese kabobs and was very happy I did.  The prep was about 15 minutes and there was pretty much zero clean up! They looked pretty too! I will certainly make these again and again! Below is a recipe for 25 kabobs.

Sidenote: Bocchini is a very mild cheese that takes on the flavour of basically anything. Most people think they don't like this cheese because it doesn't have a flavour.  Make sure you season this cheese in some way before serving or it ends up being a waste of money (and calories!).

Ingredients
1 container of cherry tomatoes
1 package of fresh basil
1 container of cocktail sized bocchini cheese, drained (I grabbed PC brand for $4.99 a container)
1 tablespoon balsamic vinegar
2 tablespoons olive oil
sprinkle of dried basil
salt and pepper
25 mini skewers (I cut large ones in half)

Method
Drain brine from cheese.  In the cheese container add balsamic vinegar, olive oil, dried basil, salt and pepper. Coat cheese in mixture.  Let cheese marinade for at least 1 hour (I did it over night). The longer it marinades the more flavour it will pick up.  On each kabob add one cherry tomato, one small basil leaf and 1 piece of cheese.  Repeat until everything is used up.  Save leftover marinade to drizzle over the top once you serve. Serve at room temperature to optimize flavour of the cheese.

Congratulations B & A!