Ingredients
1/2 cup Italian salad dressing2 tablespoons minced fresh basil2 tablespoons minced fresh chives1/2 teaspoon coarsely ground pepper2 cartons (8 ounces each) miniature fresh mozzarella cheese balls, drained2 cups cherry tomatoes12 slices French bread baguette (1/2 inch thick), cut into quarters2 teaspoons olive oil1/8 teaspoon salt
Preparation
Preheat oven to 450°. Combine salad dressing, basil, chives and pepper. Add cheese and tomatoes; toss to coat. Refrigerate, covered, at least 3 hours to let flavors blend.
Meanwhile, toss baguette pieces with oil and salt; arrange on a baking sheet. Bake until toasted, 4-5 minutes. Cool completely. Just before serving, add toasted bread to cheese mixture; toss to combine. If desired, thread tomatoes, cheese and bread on skewers for serving.
