Antipasto Kabobs

 

1/2

teaspoon sugar

1/4

teaspoon salt

1

clove garlic, chopped

1/2

cup balsamic vinegar

1/4

cup vegetable oil

2

teaspoons Dijon mustard

20

cubes (1/2 inch each) mozzarella cheese (about 3 oz)

10

cherry or grape tomatoes, each cut in half

20

small pitted ripe olives

Basil leaves, if desired

• 1 In medium nonmetal bowl or resealable food storage plastic bag, mix sugar, salt, garlic, vinegar, oil and mustard. Add cheese, tomatoes and olives. Cover and refrigerate at least 2 hours to marinate.
• 2 With slotted spoon or tongs, remove cheese, tomatoes and olives from marinade. On each of 20 decorative toothpicks or bamboo skewers, alternate cheese, tomatoes, olives and basil. Serve immediately or refrigerate until serving time.