These grilled bruschetta skewers with ricotta pesto are an easy summer appetizer!
Course Appetizer
Cuisine Italian
Prep Time 10 minutesmins
Cook Time 3 minutesmins
Total Time 13 minutesmins
Servings 20skewers
Calories 64
Author Annalise Sandberg
Ingredients
Skewers:
1dry pint cherry or grape tomatoes
4cupscrusty sourdough or french bread, cubed (about 1 small loaf)
Olive oil
Coarse salt
20 6-inchmini bamboo skewers, see Notes
Ricotta pesto, for dipping
Ricotta pesto:
1/3cupbasil pesto
1/4cupricotta cheese
1/4cupolive 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.