Note: Ciliegine are cherry-size balls of fresh mozzarella, available at upscale Italian markets and some gourmet grocery stores. If these are unavailable in your area, simply substitute 1-inch cubes of fresh

20 to 25 small grape or cherry tomatoes, halved
40 to 50 small fresh basil leaves 8 ounces ciliegine (see Note),
drained and patted dry, halved
1/4 cup chopped pitted Kalamata olives
1/2 cup extra-virgin olive oil
1/4 teaspoon minced garlic
1/4 teaspoon crushed red pepper
2 tablespoons minced fresh oregano or marjoram
1/4 teaspoon salt
Kosher salt, for garnish

20 to 25 small grape or cherry tomatoes, halved 40 to 50 small fresh basil leaves 8 ounces ciliegine (see Note), 1/4 cup chopped pitted Kalamata olives 1/2 cup extra-virgin olive oil 1/4 teaspoon minced garlic 1/4 teaspoon crushed red pepper 2 tablespoons minced fresh oregano or marjoram 1/4 teaspoon salt

Using small decorative cocktail skewers or bamboo toothpicks,
skewer 1 tomato half, 1 basil leaf, and 1 ciliegine half onto
each skewer, kebab-fashion, with the basil leaf sandwiched
between the mozzarella and tomato halves and the cut sides of the
tomato and mozzarella facing each other. Repeat until you have
used all of the ciliegine halves. You should have about 42 filled
skewers. Arrange on a small serving platter and set aside.

In the bowl of a blender or food processor, combine the olives,
olive oil, garlic, crushed red pepper,
oregano, and salt, and process until smooth. Drizzle the olive
mixture over the tomato-mozzarella
skewers. Sprinkle the entire platter with kosher salt, and serve
immediately.