Put the Bocconcini in a bowl with oil, parsley, chives ¼ teaspoon salt and ½ teaspoon black pepper; cover and refrigerate for at least 1 hour or preferably overnight
Cut each cherry tomato in half and thread one half on a skewer or toothpick, followed by a basil leaf, then Bocconcini, another basil leaf and then another tomato half
Repeat with the rest of the tomatoes, basil and mozzarella
Servings 0