Panzanella Skewers

  • 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
  1. coat grill rack with nonstick cooking spray.
  2. Preheat grill to medium (300 to 350 degrees).
  3. In a large bowl combine bread cubes, basil and garlic. Drizzle with 2 tablespoons of the oil; toss to coat well.
  4. to assemble skewers, thread 1 bread cube, 1 tomatoe and 1 onion chunk onto each of 8 skewers.
  5. Repeat once, finishing with a third bread cube.
  6. brush skewers with remaining 1 tablespoon oil
  7. Place skewers on grill.
  8. Grill, covered, 5 to 8 minutes or until bread is lightly toasted, turnign once or twice.
  9. Arrange skewers on 4 salad plates. Drizzle with pesto and serve.

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