Grilled Cheese and Bread Skewers |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is an adopted recipe that my husband raved over. I used a Pesto Jack cheese and hunks of leftover roasted garlic ciabatta rolls for the bread. It was FABULOUS. Of course, who doesn't like melty cheese and garlic? The original chef states: These do not require a very hot fire, so the perfect time to cook them is over the embers, right after you take the main course off the grill. Ingredients:
10 sun-dried tomatoes, halves, in oil |
2 tablespoons oil, from the sun-dried tomatoes |
1/2 cup olive oil |
1 garlic clove, finely minced |
1/4 teaspoon salt |
1/2 lb french bread, cut into 1-inch cubes (about half of a large loaf) |
3/4 lb monterey jack cheese, cut into 1/2 inch cubes |
Directions:
1. Place a grilling rack over the barbecue, about 4 to 6 inches from the heat.
2. Put the 2 tablespoons of oil from the sun dried tomatoes in a large bowl.
3. Pat the tomato halves dry with a paper towel and cut into quarters, set aside.
4. Stir the olive oil, garlic and salt into the tomato oil.
5. Toss the bread cubes into the oil mixture until they are well-coated.
6. Thread bread, cheese and tomato quarters, alternately on skewers.
7. Grill over coals for about 5 minutes or just until the cheese begins to melt and the bread is toasted.
8. Serve immediately.
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