Add an unexpected twist to a well-known dish by using a fruity vinegar; I used Beyond the Olive's peach balsamic, along with their Ascolano olive oil. (As a side note, if you're ever in Pasadena, you should pop into their store - they have lots of delicious olive oil and vinegar that you can taste, plus refillable bottles!)

Onto each skewer, spear one tomato, one small or half of one large basil leaf, and one bocconcini. Arrange on a serving platter, and then drizzle liberally with olive oil and vinegar, turning gently to coat. Season with salt and pepper to taste. Serve, and enjoy!