Pesto spiedini

Ingredients

half jar Saclà Classic Basil Pesto
1 clove garlic, finely chopped
drizzle of extra virgin olive oil
½ ciabatta loaf, roughly torn into 8 pieces
1 mozzarella ball, cubed into 12
12 cherry tomatoes

Preparation

Preheat the grill to high. Mix the Saclà Wild rocket pesto and garlic together, then drizzle in olive oil, combine till it’s a nice loose consistency. Toss the bread, cheese and tomatoes in the pesto dressing, then thread alternatively on to wooden or metal skewers. Make sure the skewers are tightly packed. Pop the skewers under the grill, turning once, cook for about 5 minutes or until the bread starts to toast and the cheese just beginning to melt. Serve with some fresh rocket leaves. Tip: If using wooden skewers, soak for 30 mins in cold water before using Tip: Thread a variety of combinations on the skewers; olives, zucchini’s capsicums, cubed eggplant and onion.