24 grape tomatoes, halved
24 fresh mini mozzarella balls
24 fresh basil leaves
1 Tbsp garlic infused extra virgin olive oil, to drizzle
Onto a toothpick, thread half a tomato, top with a mini mozzarella ball and a fresh basil leaf.
Arrange on a white platter (white pops the colours in the bite).
Drizzle ever so lightly with the garlic infused EVOO.
Sprinkle with sea salt and cracked pepper.