Grilled Bocconcini Skewers Food

GRILLED ZUCCHINI SKEWERS

Steps:

• Preheat a grill pan over medium-high heat.
• On a rimmed baking sheet, toss the zucchini strips with the olive oil and salt. Grill the zucchini until just soft, about 45 seconds per side. Don't worry about the grill marks at this point. Remove to a board and lay out the strips.
• Lay the strips of zucchini on a board. Roll 1 cube of cheese in 1 strip of ham, then position the ham and cheese roll on a zucchini strip so the exposed ends of the cheese will be rolled up in the zucchini, preventing it from squeezing out. Roll the zucchini around the ham and cheese roll. Use 2 skewers to secure the roll. Repeat with the remaining ingredients, placing 2 rolls on every pair of skewers. Place the skewers back on the grill and grill until just warmed through and grill marks have formed, about 1 minute per side. Serve warm.

GRILLED BOCCONCINI SKEWERS

Steps:

• Combine olive oil, parsley, capers, Dijon, mustard, lemon juice and anchovies.
• Slice baguette into 20 thin slices and 8 bocconcini cheese balls into 16 halves. Threads 5 slices of bread and 4 pieces of cheese on each skewer, alternating each, beginning and ending with bread.
• Grill skewer, turning often, until bread is toasted and cheese begins to melt, 4-5 minutes. Remove from grill; drizzle with anchovy sauce.

BALSAMIC-GLAZED ANTIPASTO SKEWERS WITH BOCCONCINI

Steps:

• To prepare glaze, whisk all the glaze ingredients except the salt, pepper and oil together in a bowl. Gradually whisk the oil into the glaze until it emulsifies, then season with salt & pepper.
• To prepare skewers place cut up vegetables and bocconcini in marinade and let sit for 30 minutes.
• Alternate vegetables on skewers and grill for 10 minutes or until vegetables are tender, basting with marinade.
• Remove skewers from grill and place 2 mozzarella balls on each skewer and serve.