Grape Tomato and Mozzarella Kabobs

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32 Grape tomatoes
8 oz. Mozzarella cheese
Truffle oil
Balsamic Vinegar
1 Red onion - approx. 1/2 cup
3 cloves garlic
fresh basil
32 - 4" toothpicks/skewers

Cut mozzarella and onion in 1/2 inch chunks. Skewer tomato mozzarella and onion onto 4" toothpick. To make marinade, whisk vinegar, crushed garlic and truffle oil together. Season kabobs with salt and pepper and top with marinate. Refrigerate and serve cold.

Yields 16 servings - approximately 1.3 net carbs