Grilled Caprese Skewers
Grilled Caprese Skewers might be just the hor d'oeuvre you are searching for. This recipe serves 12 and costs $2.02 per serving. One portion of this dish contains approximately 9g of protein, 21g of fat, and a total of 280 calories. This recipe from Foodie Crush has 5326 fans. A mixture of kosher salt, garlic, halloumi cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes. The Fourth Of July will be even more special with this recipe. With a spoonacular score of 47%, this dish is pretty good. If you like this recipe, you might also like recipes such as Caprese Skewers, Caprese Skewers, and Caprese Skewers.
Servings: 12
Ingredients:
½ cup balsamic vinegar
24 basil leaves
24 cherry tomatoes
¾ cup extra virgin olive oil
8 ounces good quality french bread, about 5 1-inch slices
2 cloves garlic, sliced into thin pieces
12 ounces bread cheese (Juustoleipa) or halloumi cheese cut into 1-inch cubes
kosher salt and freshly ground black pepper
Equipment:
wooden skewers
metal skewers
sauce pan
bowl
skewers
grill
Cooking instruction summary:
If using wooden skewers, place in a bowl or shallow plate filled with 1 inch of water and soak for 20 minutes. If using metal skewers, set aside. Bring balsamic vinegar to medium heat in a small saucepan and cook for 20 minutes or until reduced by half. The vinegar is just right when it coats the back of a spoon. Cover with a lid and keep warm. In another small saucepan, add the extra virgin olive oil and the garlic cloves and cook over medium heat for 10 minutes or until the oil becomes fragranced with garlic. Remove from heat and brush both sides of the bread slices with the garlic infused oil. Cut the bread into 1-inch cubes. Thread the skewers starting with a cube of bread, then cheese, then tomato and a basil leaf and repeat another time, ending with a cube of bread. Repeat with the rest of the skewers.Give each skewer another generous dab of the olive oil and then a sprinkle of kosher salt and freshly ground black pepper. Bring grill to high heat. Place skewers on grill rack and cook for 4 minutes or so, turning skewers every 30 seconds to 1 minute as the tomatoes begin to blister and the bread starts to toast and all sides are cooked evenly. Drizzle with reduced balsamic and serve. *If balsamic reduction begins to thicken, heat again over medium heat and stir until thinned.
Step by step:
1. If using wooden skewers, place in a bowl or shallow plate filled with 1 inch of water and soak for 20 minutes. If using metal skewers, set aside. Bring balsamic vinegar to medium heat in a small saucepan and cook for 20 minutes or until reduced by half. The vinegar is just right when it coats the back of a spoon. Cover with a lid and keep warm. In another small saucepan, add the extra virgin olive oil and the garlic cloves and cook over medium heat for 10 minutes or until the oil becomes fragranced with garlic.
2. Remove from heat and brush both sides of the bread slices with the garlic infused oil.
3. Cut the bread into 1-inch cubes. Thread the skewers starting with a cube of bread, then cheese, then tomato and a basil leaf and repeat another time, ending with a cube of bread. Repeat with the rest of the skewers.Give each skewer another generous dab of the olive oil and then a sprinkle of kosher salt and freshly ground black pepper. Bring grill to high heat.
4. Place skewers on grill rack and cook for 4 minutes or so, turning skewers every 30 seconds to 1 minute as the tomatoes begin to blister and the bread starts to toast and all sides are cooked evenly.
5. Drizzle with reduced balsamic and serve. *If balsamic reduction begins to thicken, heat again over medium heat and stir until thinned.
Nutrition Information:
covered percent of daily need
