Grilled Bruschetta Skewers
These grilled bruschetta skewers with ricotta pesto are an easy summer appetizer!
Ingredients
Skewers:
- 1 dry pint cherry or grape tomatoes
- 4 cups crusty sourdough or french bread , cubed (about 1 small loaf)
- Olive oil
- Coarse salt
- 20 6- inch mini bamboo skewers , see Notes
- Ricotta pesto , for dipping
Ricotta pesto:
- 1/3 cup basil pesto
- 1/4 cup ricotta cheese
- 1/4 cup olive oil
Instructions
- Add tomatoes and cubed bread to a large bowl. Drizzle with enough olive oil to lightly coat the bread and tomatoes and heavily season with salt.
- Assemble on skewers, alternating bread cubes and tomatoes.
- Grill over medium high heat for 2-3 minutes, turning often to make sure bread is toasting evenly. Skewers are done when bread is slightly charred and tomatoes have softened and start to burst.
- Serve immediately with ricotta pesto.
To make the ricotta pesto:
- Stir together the pesto, ricotta cheese, and olive oil. Add more olive oil as needed if sauce is too thick.
- Can be make in advance and stored in the fridge for several days.
Notes
NOTES:
- Soak bamboo skewers for 30 minutes before using.
- If you can't find 6-inch skewers, you can cut regular skewers in half.
- You can also just use traditional pesto for dipping if desired.
- This recipe scales up and down really well to fit your needs.
Nutrition
Calories: 64kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 74mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg