Grilled Caprese Kabobs with Tomatoes and Pesto



1 loaf country bread ½ pound Boccocini (12, 1-inch fresh mozzarella balls) Olive oil Kosher salt 1 pint cherry tomatoes ¼ cup pesto, best quality purchased or homemade 12 skewers, soaked in water Fleur de sel or coarse sea salt for serving


Grilling Method: Indirect/Medium Low Heat

Cut bread into 2 inch cubes. Coat with olive oil and set aside. Using two skewers per kabob (one on each side of the food like a ladder), thread bread cubes and boccocini balls alternating ingredients. Sprinkle with salt and place directly on the cooking grate. Grill 3-6 minutes, turning once halfway through to toast both sides of bread and warm cheese. Meanwhile, wash and dry cherry tomatoes and cut in half. Divide tomatoes among 6 plates. Drizzle tomatoes with pesto sauce. Remove skewers from grill and place one kabob on each plate directly on top of the tomato, pesto mixture. Sprinkle with salt to taste. Enjoy immediately.

3 bread cubes and 2 boccocini balls per skewer. Total 6 skewers.