| Recipe Title: Grilled Sourdough, Wild Mushroom & Mozzarella Brochettes Contributed by: TwinLakesChef
Note from the Diva
The fresh mozarella does not do well on the grill; I let it sit out to room temperature and serve separately. Don't know why anyone would write a recipe this way. The rest of the recipe is a keeper.
I like the Vinaigrette so well that I use it with fresh sliced tomatoes, fresh sliced mozarella, fresh basil = Insalata Caprese. |
List of Ingredients
VINAIGRETTE
1/4 cup balsamic vinegar
3 shallots, minced
3 T. finely chopped drained
oil packed sundried tomatoes
1 T minced garlic
1 T chopped fresh parsley
1 1/2 tsp chopped fresh rosemary
1/2 cup olive oil
Cayenne pepper
BROCHETTES
8 10 12" bamboo skewers
(soaked in water 30 minutes)
16 fresh shitake mushrooms, stemmed
8 small FRESH mozzarella cheese balls, (10 oz) drained, cut in half
1 15 inch sourdough baguette, cut into 16 rounds
24 fresh basil leaves
1 red bell pepper, seeded, cut in eight 1 1/2" thick pieces
2 yellow squash, each cut crosswise into four 1" thick rounds
2 zucchini, each cut into four 1" thick rounds |
Preparation
FOR VINAIGRETTE:
Whisk first 6 ingredients in medium bowl. Gradually whisk in oil. Season with cayenne pepper & salt.
FOR BROCHETTES:
Prepare barbecue (medium heat). On each skewer, arrange in sequence:
mushroom
cheese
bread
basil
red pepper
yellow squash
basil
zucchini
basil
bread
cheese
mushroom
Brush each brochette with vinaigrette. Grill until vegetables are lightly charred & cheese begins to melt, basting frequently with vinaigrette and turning occasionally, about 8 minutes. Transfer to platter and drizzle with vinaigrette. | Number of Servings: 8 Cookbook Category
Appetizers-Dips-Snacks-Finger Food
Vegetables
General Cooking/Prep Method
Grill (Direct Heat)
Extra Features of Recipe
Difficulty Level-Moderate
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Appetizers