You can find a caprese salad in just about any traditional italian restaurant, the combination of mozzarella, tomatoes and basil which originated on the island of Capri. Create this mainstay in party-ready form by skewering the aforementioned ingredients and quickly cooking over the grill.
Italian Grilled Caprese Skewers
Makes 12 skewers
1 large loaf day-old country bread, cut into 24 one and half-inch cubes
1 pound bocconcini (24 small fresh mozzarella balls)
12 bamboo skewers, soaked in water for 30 minutes
24 cherry or grape tomatoes
3 tablespoons olive oil
sea salt & freshly ground black pepper
2 tablespoons aged balsamic vinegar
1/4 cup loosely packed fresh basil leaves, torn or cut into chiffonade
Pre-heat your outdoor grill for indirect medium-low heat or turn your broiler on low with the rack 8 inches below heating element.
Skewer the bread, bocconcini and the tomatoes, alternating. You should have two of each ingredient on the skewer. Lay the skewers on a baking sheet. Brush with olive oil all over.
Grill: Cook over indirect, medium-low heat for 3-6 minutes, turning once halfway through to toast both sides of the bread and warm the cheese.
Broil: Broil on low for 3-6 minutes, turning once halfway through to toast both sides of the bread and warm the cheese.
When done, place the skewers on a plate, season with sea salt, pepper and drizzle with the balsamic vinegar. Sprinkle the basil leaves all over.
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