Prep 10 mins
Cook 10 mins
Created by Chef Richard Krause for "Chef on a Shoestring." The CBS Saturday Early Show challenge was to create a gourmet 3 course meal for 4 people for less than $20. I love the presentation of this, much more interesting than simple bruschetta. Cut the bread into about 3/4" thick rounds for this. The ingredients after the skewers is for the sauce. I've also made this without the bread before and served it over couscous as a main dish. BE VERY CAREFUL cooking these as you only want them lightly toasted. It literally takes seconds. If you leave them over the heat too long, the cheese will melt all over the place.
- 907.18 g fresh mozzarella balls
- 8 slice French bread
- 4 plum tomatoes, cut in half through stem end
- 4 bamboo skewers, 10-inch long
- 9 plum tomatoes, peeled seeded & chopped
- 8 leaf fresh basil, chopped
- 59.14 ml olive oil
- balsamic vinegar
- coarse salt
- fresh ground black pepper
- Cut mozzarella in half, then into eight 3/4" slices.
- Place ingredients on the skewers in the following order: bread, tomato, basil, mozzarella, tomato, basil, mozzarella and bread. Set aside while you make the sauce.
- Mix all the sauce ingredients (everything following the skewers) together in a saucepan and warm for 1-2 minutes before serving. You don't want the tomatoes to break down, but rather just to be warmed.
- Brush the skewered mozzarella and tomato with a little olive oil and season with salt and pepper.
- Grill over high heat on both sides until the bread is lightly toasted and the cheese begins to melt, about 30-45 seconds per side.
- Spoon the sauce onto 4 warm dinner plates. Set the skewers neatly on top of the sauce, slide out the skewers and serve.
This is a quick and easy recipe. We cut the crusts off of white bread and cut it into squares instead of the french bread and we added some cilantro for a little more flavor. Turned out great. Just a warning though: you really have to watch your bread while you're toasting and the cheese too.