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Italian Tomato, Basil and Mozzarella Kabobs

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30 mins total
20 mins prep

Recipe Filed Under
Cheese, Vegetable, Tomato, Italian, Barbecue & Grilling, Easy, 30 Minute, Quick, Kid-Friendly, Appetizer, Main Dish, Dinner, Summer, Cookout, Entertaining, Cocktail Party

Provided By: Elizabeth Karmel

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Grilling expert Elizabeth Karmel likes to have a party where she serves several kinds of kabob, including these Italian Tomato, Basil and Mozzarella skewers.

Ingredients

Serves:

1 thick, day-old baguette (French or Italian bread)

1 pound semi-firm mozzarella cheese (packaged, not fresh mozzarella)

6 ripe but firm plum tomatoes

1 bunch fresh basil

5 tablespoons olive oil

sea salt and freshly ground pepper to taste

8 tablespoons unsalted butter

2 cloves garlic, finely minced

1 tin anchovies, drained and finely minced (1 tin is 2 ounces)

special equipment:

Directions

Slice baguette into sixteen 1/2-inch-thick rounds and mozzarella into 12 1/2-inch-thick slices. Halve tomatoes lengthwise. Separate basil leaves from stems, setting aside the largest leaves for use.

To make kabobs, on each of four 12-inch metal skewers, thread one slice bread, followed by a basil leaf, mozzarella slice, another basil leaf, tomato half, and then repeat process, starting with bread. The ingredients should be pressed quite firmly together, and each kabob should have 4 slices bread, 6 basil leaves, 3 slices mozzarella, and 3 tomato halves. Drizzle a tablespoon of olive oil over each skewer and sprinkle with salt and pepper.

Heat butter and remaining oil in a small skillet over medium heat. When butter is melted, add garlic and saute until fragrant, about 1 minute. Add anchovies and saute one minute more. Keep warm over very low heat.

Meanwhile, place kabobs in the center of the cooking grate and grill about 3 minutes per side, to toast the bread and gently melt (but not dissolve) the cheese. Place kabobs on serving plates and drizzle generously with warm anchovy butter. Serve at once.