Tomato and Mozzarella on Rosemary Skewers
Rinse the cherry tomatoes and pat dry. Rinse the basil and pluck off the leaves. Drain the mozzarella balls and marinate in the balsamic vinegar with pepper and broth.
Pluck the needles from the bottom 2/3 of the rosemary. Sharpen the end of the stem. Alternating tomatoes, basil, and mozzarella on the rosemary stem.
To serve: Arrange the skewers on small plates and garnish with the remaining basil and rosemary.