Canadian Bocconcini Tomato Nibbles

Strip all but the top few leaves from rosemary sprigs to make skewers, reserving leaves; wrap skewers in plastic wrap and refrigerate.

Pierce potatoes all over with a fork. In a medium saucepan, cover potatoes with cold water. Bring to a boil over high heat and season water with salt. Reduce heat and boil gently for about 15 min or until potatoes are tender. Drain and let cool slightly.

Finely chop enough rosemary leaves to make 3/4 tsp (3 mL), reserving remaining leaves for another use. In a bowl, whisk together chopped rosemary, vinegar, mustard and sugar. Gradually whisk in olive oil. Season to taste with salt and pepper. Transfer 2 tbsp (25 mL) of marinade to another bowl and add Canadian Bocconcini. Cut each potato in half and add to remaining marinade in bowl; toss gently to coat. Cover both bowls and refrigerate until potatoes are cool and flavouful, at least 4 hours or for up to 1 day.

Thread 1 potato half, 1 tomato and 1 Canadian Bocconcini onto each rosemary skewer and place on a serving platter. Drizzle with the marinade and sprinkle with basil, salt and pepper. (Platter can be wrapped and refrigerate for up to 2 hours. Let stand at room temperature for 15 minutes before serving.)