You’re going to love these Panzanella Skewers because they take everything wonderful about the classic Italian bread salad and turn it into the easiest, most grab-and-go appetizer imaginable. These little skewers turn that magic into a one-bite party bite you’ll be popping all afternoon.
There’s zero cooking required, which makes this a lifesaver when you’re juggling a dozen other dishes for a party. The combination of slightly chewy bread, juicy tomatoes, basil wrapped kalamata olives, and that punchy homemade basil pesto is downright addictive.
Helpful Tips
- Stale your bread on purpose: Cube the baguette and let it sit out on the counter for a few hours, or even overnight, so it firms up just enough to hold its shape and soak up the pesto without turning mushy.
- Wrap the olives snugly: Tuck each kalamata olives into a basil leaf before threading it onto the skewer, since this keeps the leaf in place and gives every bite that bright, herby punch.
- Make the pesto ahead: The basil pesto can be blended a day in advance and stored in the fridge, which makes party-day assembly even faster and lets the flavors meld a little more.
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Panzanella Skewers
Ingredients
- 1 small baguette cubed
- 1 pint very small cherry or grape tomatoes
- 24 leaves fresh basil
- 8 ounces kalamata olives or mozzarella balls
For the pesto:
- 1/3 cup basil leaves
- 1 tablespoon pine nuts
- 2 tablespoons Parmesan
- 1 clove garlic
- 1 tablespoon olive oil + more for drizzling
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt to taste
Instructions
- The bread is best when it’s a little stale. Ideally, cube the bread and leave it out on the counter for a few hours overnight before making the skewers.
- Onto a skewer, thread a piece of bread, a cherry tomato, a mozzarella ball wrapped in a basil leaf, another cherry tomato, and another piece of bread. Arrange them on a serving platter.
- In a food processor or mini chopper, combine the â…“ cup of basil leaves, pine nuts, Parmesan, garlic, olive oil, and salt. Blend to a chunky consistency. This can be made ahead, if necessary.
- Dab some of the basil onto the skewers. Drizzle them with olive oil and balsamic vinegar. Season with salt.
Equipment Needed
- 16 small skewers
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.