Grilled Caprese Kabobs with Tomatoes and Pesto
These kabobs are inspired by a Roman specialty “spiedini alla romana;” grilled skewers of stale bread and mozzarella cheese, and the ever-popular Caprese salad. In this version, the bread and cheese are threaded on skewers and grilled, topping a salad of cherry tomatoes and basil pesto. Alternatively, you can grill the tomatoes on separate skewers until warm, and toss everything in pesto for a warm and crunchy side dish. Either way, this unique kabob is equally at home as a colorful vegetarian entrée or hearty appetizer.
Ingredients
1 loaf country bread
½ pound Boccocini (12, 1-inch fresh mozzarella balls)
Olive oil Kosher salt
1 pint cherry tomatoes
¼ cup pesto, best quality purchased or homemade
12 skewers, soaked in water
Fleur de sel or coarse sea salt for serving
Methods/steps
Grilling Method: Indirect/Medium Low Heat
Cut bread into 2 inch cubes. Coat with olive oil and set aside. Using two skewers per kabob (one on each side of the food like a ladder), thread bread cubes and boccocini balls alternating ingredients. Sprinkle with salt and place directly on the cooking grate. Grill 3-6 minutes, turning once halfway through to toast both sides of bread and warm cheese. Meanwhile, wash and dry cherry tomatoes and cut in half. Divide tomatoes among 6 plates. Drizzle tomatoes with pesto sauce. Remove skewers from grill and place one kabob on each plate directly on top of the tomato, pesto mixture. Sprinkle with salt to taste. Enjoy immediately.
3 bread cubes and 2 boccocini balls per skewer. Total 6 skewers.
ALL RECIPES ©ELIZABETH KARMEL 2019