French Mini Brochettes of Ham and Sheep Cheese

10 oz of firm sheep cheese (Pâtit Basque, Ossau-Iraty) (Order)
1 garlic clove, minced
2 Tbsp basil, finely chopped
3 Tbsp extra-virgin olive oil
3 thin slices of Bayonne ham (or prosciutto, or serrano) (Order)
12 cherry tomatoes

The night before, cut the cheese into ½” cubes. In a bowl, add the cheese cubes, basil, garlic, olive oil, salt and pepper. Mix gently, cover with plastic film and reserve in the refrigerator for 12 hours. Cut each slice of ham in half lengthwise. On a toothpick, thread a tomato, an accordion-folded strip of ham and a cube of marinated cheese. Repeat until you run out of ingredients. Set the brochettes on a platter and serve.