A easy and relatively quick appetizer. It's basically bocconcini salad on a stick!
Rinse the bocconcini balls with cold water. Cut olives into rings and chop the cherry tomatoes in halves. Take a toothpick and skure it with a bocconcini ball, olive ring, fresh basil leaf then tomato. Repeat, until out of ingredients. Drizzle with olive oil, and top with salt and pepper.
For Basil Dipping Sauce:
In a blender, add remaining basil leaves (need at least 6 leaves), olive oil, rice wine vinegar and salt. Blend together, adding more/less ingredients to get desired taste and consistency.