Ingredients
2
containers (8 oz each) fresh ciliegini mozzarella cheese (cherry-size balls) (about 2 cups)
12
ready-to-eat baby-cut carrots, cut into 1/2-inch slices
1/4
cup light olive oil
2
tablespoons chopped fresh basil leaves
1
tablespoon white vinegar
1/4
teaspoon salt
1
clove garlic, finely chopped
Preparation
Make small cut in center of each cheese ball; insert carrot slice.
In medium bowl, mix remaining ingredients. Stir in stuffed cheese balls.
Cover and refrigerate 1 to 2 hours to blend flavors. Stir after 30 minutes.
