MOZZARELLA, CHERRY TOMATO AND BASIL SKEWERS

3 tablespoons extra-virgin olive oil
1 clove garlic, smashed
1/4 teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes
12 bocconcini (small mozzarella balls), about 8 ounces
TO SERVE:
12 (6-inch) wooden skewers
1 pint mixed red and yellow cherry or pear tomatoes
12 basil leaves, preferably large
kosher salt

TO MARINATE THE MOZZARELLA:
Combine the olive oil, garlic, 1/4 teaspoon kosher salt, and pepper flakes in a medium glass bowl. Cover and microwave on high until the garlic is golden, about 2 minutes. Cool.

Add the bocconcini and refrigerate for at least 1 and up to 24 hours.

WHEN READY TO SERVE:
Thread a yellow cherry tomato onto a skewer, wrap a bocconcini in a basil leaf and add to the skewer, then finish with a red tomato. For a dramatic presentation, use both pear and cherry tomatoes. Halve the top cherry tomato and use it as a stand for the skewer. Repeat with the remaining cheese and tomatoes. Save the oil for a dipping sauce and serve with a small bowl of kosher salt.

Adapted from source: Food Network