Total Time: 35 mins
Makes: 10 kebabs
These vegetarian kebabs take the elements of classic bruschetta and reconstruct them on skewers. The pesto gets brushed on after the skewers leave the grill, so it stays bright green and fresh-tasting. These are perfect for passing as a substantial hors d’oeuvre at a backyard cocktail party or before an alfresco dinner.
INGREDIENTS
10 bamboo skewers
4 (1-inch-thick) slices levain or crusty sourdough bread, cut into 1-inch cubes
30 cherry tomatoes
Olive oil
Kosher salt
1/2 cup basil pesto
INSTRUCTIONS
Soak the skewers in water for 30 minutes.
Prepare a charcoal or gas grill for direct-heat grilling over medium heat. In a bowl, add the bread cubes and cherry tomatoes, drizzle with olive oil, and sprinkle with a pinch of salt.
Toss to coat. Thread the bread and tomatoes onto the skewers, alternating the ingredients.
Brush and oil the grill grate. Grill the skewers, turning occasionally, until the bread is nicely charred, about 5 minutes.
Transfer to a platter, brush each kebab with some of the pesto, and serve.
VARIATION:
Turn this into a grilled caprese salad: Once your kebabs are cooked and slathered with pesto, slide them into a serving bowl (removing the skewers) and add some fresh bocconcini mozzarella. Toss and serve, adding a bit more pesto if you like.
