I serve with all the skewers in a bean filled jar—with the skewers anchored in the container by the beans. It makes for an impressive, easy presentation.
- 1 loaf Pugliese bread or dense Italian bread
- 2 tablespoons butter
- 2 tablespoons good quality olive oil
- 1/2 cup grated Parmesan cheese
- 1 container fresh mozzarella balls - bocconcini
- 1 package cherry tomatoes (16 oz, 2 cups)
- 1 bunch fresh basil
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- Kosher salt and ground pepper
Cut the loaf of bread into cubes a little larger than an inch wide.
Preheat a large frying or sauté pan over medium-high heat. Add 2 tablespoons of olive oil. Add 2 tablespoons butter.
When the butter has melted, add the bread cubes. Toss so all cubes are well-coated.
Sprinkle over the top: 1 teaspoon garlic salt, 1/2 teaspoon ground black pepper and 1/2 cup grated Parmesan cheese.
Toss gently until all croutons are golden brown. Remove to a bowl and let cool.
Drain mozzarella balls. Wash cherry tomatoes. Prepare basil leaves.
Skewer a toasty crouton, basil leaf, cherry tomato, basil leaf, mozzarella ball and top off with a final basil leaf.
Make the dressing. Add balsamic vinegar, olive oil, salt and pepper to a sealed container and shake until both are incorporated. Drizzle over the skewers just before serving.