Caprese Salad Skewers (mini mozzarella, roasted tomatoes, and fresh basil

• 1 lb. Cherry-sized Tomatoes, washed and halved
• Extra Virgin Olive Oil
• Kosher Salt & Pepper
• 2-3 cloves Garlic, sliced very thin
• Balsamic Vinegar
• 1 container Fresh Mini Mozzarella (ciliengine)
• 2-3 oz. Fresh Basil leaves
• Long toothpicks/short skewers

1. Preheat oven to 400F.  Line a baking sheet with parchment.
2. In a mixing bowl, combine the halved tomatoes with a drizzle of olive oil, some salt & pepper, and a drizzle of the balsamic vinegar.  Toss well to coat.
3. Transfer the tomato halves to the lines pan, cut side up.  Place 1-2 slices of the garlic on top of each tomato.  Roast 15 minutes or so, until tomatoes are tender/lightly browned.  Remove from oven and allow to cool (don;t have to be cold, but at least handle-able.
4. In mixing bowl, toss the mozzarella with some salt, pepper, and olive oil (just enough to coat the cheese).
5. Place a basil leaf (or half if the leaves are large) on top of each tomato half, then place a ball of cheese on top of that.  Skewer the cheese side first, so that the tomato is on the farther end.  Repeat if desired, having 2 sets/skewer.
6. Transfer skewers to a serving platter, and drizzle lightly with olive oil and Balsamic Vinegar.