Grilled Mozzarella Sun Dried Tomato Skewers Recipes

GRILLED MOZZARELLA AND TOMATO SKEWERS

Steps:

• Cut mozzarella in half, then into eight 3/4" slices.
• Place ingredients on the skewers in the following order: bread, tomato, basil, mozzarella, tomato, basil, mozzarella and bread. Set aside while you make the sauce.
• Mix all the sauce ingredients (everything following the skewers) together in a saucepan and warm for 1-2 minutes before serving. You don't want the tomatoes to break down, but rather just to be warmed.
• Brush the skewered mozzarella and tomato with a little olive oil and season with salt and pepper.
• Grill over high heat on both sides until the bread is lightly toasted and the cheese begins to melt, about 30-45 seconds per side.
• Spoon the sauce onto 4 warm dinner plates. Set the skewers neatly on top of the sauce, slide out the skewers and serve.

SKEWERED MOZZARELLA BALLS IN ROMAINE

Steps:

• Preheat outdoor grill to medium heat or preheat broiler.
• Bring a pot of salted water to a boil. Blanch the romaine in the salted water for about 30 seconds, or until the central rib is just tender enough to bend. Remove and plunge into ice water to stop the cooking. Drain and pat dry.
• Lay romaine leaves out on a counter, outer rib side down. Cut out the wide rib section, or flatten it with your hands. Place a piece of cheese in the middle of each leaf. Top with about 1 tablespoon of the prosciutto. Season with salt and pepper. Make a neat package by folding the leaves around the cheese like an envelope. Place them seam side down. Run a skewers through each package. Brush each with olive oil. Refrigerate if not grilling immediately.
• Grill cheese packages over medium heat or broil about 4 inches from the heat. Cook 2 to 3 minutes and turn over. The cheese should begin to weep. Cook another 1 to 2 minutes or until the packets are lightly browned. Top with Sun-dried Tomato Dressing and serve.
• In a bowl, mix the sun-dried tomatoes and their oil, vinegar and garlic. Season with salt and pepper.

GRILLED BEEF SKEWERS WITH SUN-DRIED TOMATO RELISH

Steps:

• For the beef: In a resealable plastic bag or glass bowl, combine the olive oil, garlic, herbes de Provence, salt, pepper, and beef. Refrigerate for at least 6 hours or overnight.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the marinade and season with salt. Thread 4 pieces of meat onto each skewer and grill for 3 to 4 minutes on each side for medium-well. Arrange the skewers on a platter.
• For the relish: In a small bowl, combine the onion, sun-dried tomatoes, corn, and olive oil. Refrigerate until ready to serve. Just before serving, add the avocado, feta cheese, and parsley. Gently toss and season with salt and pepper, to taste. Serve the relish alongside the beef skewers.

GRILLED MOZZARELLA AND SUN-DRIED TOMATO SKEWERS

Steps:

• On each skewer, alternately thread sun-dried tomatoes, mozzarella, and basil leaves. Brush the cheese with some of the sundried tomato packing oil, then grill or broil the skewers until the cheese just begins to melt, turning once. Serve immediately.