Bread Salad on a Skewer
-
- Cook Time
- Minutes
Ingredients
- For the skewers:
- 1 small baguette, cubed
- 3 Tbsp Extra Virgin Olive Oil
- 1 pint cherry tomatoes
- 8 oz small mozzarella balls
- 24 leaves fresh basil
- 16 small wooden skewers
- For the vinaigrette:
- 24 leaves fresh basil
- 1 Tbsp honey
- 2 tsp red wine vinegar
- 2 cloves shallots, peeled and chopped
- 3 Tbsp Extra Virgin Olive Oil
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 350º F.
- Toss bread cubes with extra virgin olive oil. Spread on a baking sheet and bake until crisp and golden, about 10-15 minutes (do not bake too crisp—this will make it hard to thread the cubes onto the skewers).
- Using a food processor, place 24 basil leaves, honey, vinegar, shallots, olive oil, salt, and pepper in the bowl. Pulse until basil leaves are broken up into very fine pieces and the vinaigrette is smooth.
- Assemble skewers by threading tomatoes, toasted bread cubes, and a mozzarella ball with a basil leaf wrapped around it onto each skewer. Repeat until skewers are full.
- Refrigerate for up to 2 hours. Just before serving, drizzle the skewers with vinaigrette.
