Grilled Mozzarella and Sun-Dried Tomato Skewers
makes 24 skewers
NOTE: Use dried, loose tomatoes, not those packed in oil, for
this recipe.
48 large sun-dried tomatoes (about 3 ounces)
1 pound fresh mozzarella, cut into 1-inch cubes (you should have about 48 pieces)
3 tablespoons extra-virgin olive oil
11/2 teaspoons salt
Ground black pepper48 small basil leaves
INSTRUCTIONS:
1. Adjust oven rack so that it is about 6 inches from broiler and heat broiler.
2. Combine 3/4 cup water and tomatoes in medium microwave-proof bowl. Microwave for 30 seconds. Cover and let stand until tomatoes soften, about 5 minutes. Drain and blot dry on paper towels.
3. Meanwhile, toss mozzarella with oil, salt, and pepper to taste in medium bowl. Using 24 short bamboo or wooden skewers, thread a piece of mozzarella, basil leaf, and tomato (in that order) onto each skewer; repeat with second piece of mozzarella, basil leaf, and tomato. Brush skewers with any oil remaining in bowl.
4. Line bottom of broiler pan bottom with foil and coat broiler pan rack with cooking spray. Place 12 skewers on broiler pan rack. Broil skewers, turning once, until cheese begins to melt, about 2 minutes. Remove from oven and let rest for 30 seconds. Pick up each skewer, twirling any melted cheese around the skewer, and serve immediately. Repeat with remaining skewers.