Recipe by Matt Armendariz from his book On a Stick!

Serves 4

12 cocktail picks
1 loaf French bread, cut into 24 (1-inch) cubes
2 tablespoons extra-virgin olive oil
1 teaspoon garlic powder
1/2 teaspoon salt
Pinch black pepper

Sherry Vinaigrette
1/4 cup sherry vinegar
3/4 cup extra-virgin olive oil
½ shallot, finely chopped
1 1/2 teaspoon stone-ground mustard
Sea Salt

24 cherry tomatoes
24 small fresh mozzarella balls (ciliegine)
24 basil leaves

1)     Preheat oven to 350 degrees

2)     Toss bread with oil, garlic powder, salt and pepper. Spread pieces in a single layer on a baking sheet and bake 10 minutes, turning them halfway through cooking time.

3)     Make the vinaigrette: Whisk all ingredients in a small bowl until fully incorporated. Season with salt as needed.

4)     Thread two pieces of bread, two tomatoes, 2 mozzarella balls, and 2 basil leaves onto each cocktail pick. Just before serving, drizzle liberally with sherry vinaigrette.

(note: I only had small picks, so I made 24 with one tomato, ball of mozzarella and basil leaf on each).