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Category: Grilled Starters
Prep Time: Cook Time: Total Time:
1 loaf country bread
8 oz small fresh mozzarella balls or regular fresh mozzarella balls, cut into quarters
Olive oil
12 wooden skewers soaked in water for 30 minutes
Kosher salt
1 pint cherry tomatoes
1/4 cup best-quality pesto, purchased or homemade
Coarse sea salt
Build a charcoal fire or preheat a gas grill. Slice bread and cut it into 1 1/2 by 1 1/2 inch cubes and coat cubes with olive oil and set aside. Using 2 skewers per kabob -- one on each side of food like a ladder -- thread bread cubes and mozzarella balls, alternating ingredients. Sprinkle skewers with salt and place them on cooking grate over indirect medium-low heat. Cover and grill for 3 to 6 minutes, turning once halfway through to toast both sides of bread and warm cheese.
Meanwhile, wash and dry cherry tomatoes and cut them in half. Divide tomatoes among 6 plates and drizzle them with pesto sauce. Remove skewers from grill and place 1 kabob on each plate, directly on top of tomato-pesto mixture. Sprinkle with fleur de sel to taste. Eat immediately.
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ITALIAN CHEESE SKEWERS
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Category: Grilled Starters
Prep Time: Cook Time: Total Time:
1 loaf country bread
8 oz small fresh mozzarella balls or regular fresh mozzarella balls, cut into quarters
Olive oil
12 wooden skewers soaked in water for 30 minutes
Kosher salt
1 pint cherry tomatoes
1/4 cup best-quality pesto, purchased or homemade
Coarse sea salt
Build a charcoal fire or preheat a gas grill. Slice bread and cut it into 1 1/2 by 1 1/2 inch cubes and coat cubes with olive oil and set aside. Using 2 skewers per kabob -- one on each side of food like a ladder -- thread bread cubes and mozzarella balls, alternating ingredients. Sprinkle skewers with salt and place them on cooking grate over indirect medium-low heat. Cover and grill for 3 to 6 minutes, turning once halfway through to toast both sides of bread and warm cheese.
Meanwhile, wash and dry cherry tomatoes and cut them in half. Divide tomatoes among 6 plates and drizzle them with pesto sauce. Remove skewers from grill and place 1 kabob on each plate, directly on top of tomato-pesto mixture. Sprinkle with fleur de sel to taste. Eat immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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