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- 24 cubes sourdogh bread or focaccia
- 1 tsp. dried basil
- 1 large garlic clove, minced
- 3 tbsp. olive oil, divided
- 16 grape tomatoes
- 16 1-inch chunchs red onion
- 1/4 cup pesto
- coat grill rack with nonstick cooking spray.
- Preheat grill to medium (300 to 350 degrees).
- In a large bowl combine bread cubes, basil and garlic. Drizzle with 2 tablespoons of the oil; toss to coat well.
- to assemble skewers, thread 1 bread cube, 1 tomatoe and 1 onion chunk onto each of 8 skewers.
- Repeat once, finishing with a third bread cube.
- brush skewers with remaining 1 tablespoon oil
- Place skewers on grill.
- Grill, covered, 5 to 8 minutes or until bread is lightly toasted, turnign once or twice.
- Arrange skewers on 4 salad plates. Drizzle with pesto and serve.
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