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+ servings

Grilled Bruschetta Skewers

These grilled bruschetta skewers with ricotta pesto are an easy summer appetizer!



  • 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


  • 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.
  • 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.


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
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.