Panzanella Skewers
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.
Servings: 16 Skewers
Calories: 82kcal
Equipment
- 16 small 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 ⅓ 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.
Nutrition
Calories: 82kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.4mg | Sodium: 368mg | Potassium: 100mg | Fiber: 1g | Sugar: 2g | Vitamin A: 271IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 1mg