PANZANELLA SKEWERS
PANZANELLA SKEWERS
pound fresh mozzarella, cut into 1" cubes
1 cup of fresh whole basil leaves (250ml)
12 thin slices of Prosciutto
12 cherry tomatoes
1 loaf of focaccia bread, cut into 1" cubes
12 wood skewers
Salt and pepper to taste
Insert basil leaf in cheese cube. Slice prosciutto in half and wrap around cheese.
On a soaked wooden skewer place bread, cheese, cherry tomato and repeat finishing with tomato.
Brush skewer with olive oil and season with salt and pepper.
Preheat grill to medium-high heat (375ºF).
Cook skewers, turning once, until prosciutto is golden brown, cheese starts to ooze and bread is golden.
Serve on skewers.
Yield: 6 servings
pound fresh mozzarella, cut into 1" cubes
1 cup of fresh whole basil leaves (250ml)
12 thin slices of Prosciutto
12 cherry tomatoes
1 loaf of focaccia bread, cut into 1" cubes
12 wood skewers
Salt and pepper to taste
Insert basil leaf in cheese cube. Slice prosciutto in half and wrap around cheese.
On a soaked wooden skewer place bread, cheese, cherry tomato and repeat finishing with tomato.
Brush skewer with olive oil and season with salt and pepper.
Preheat grill to medium-high heat (375ºF).
Cook skewers, turning once, until prosciutto is golden brown, cheese starts to ooze and bread is golden.
Serve on skewers.
Yield: 6 servings
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