Grilled sourdough wild mushroom & mozzarella brochettes

8 appetizer

Ingredients

Quantity Ingredient
¼ cup Balsamic vinegar
3 Shallots, minced
3 tablespoons Finely chopped drained oil packed sundried tomatoes
1 tablespoon Minced garlic
1 tablespoon Chopped fresh parsley
1½ teaspoon Chopped fresh rosemary OR
½ teaspoon Dried
½ cup Olive oil
Cayenne pepper
8 10 to 12-inch bamboo skewers, soaked in water 30 minutes
16 Fresh shiitake mushrooms, stemmed
8 smalls Fresh mozzarella cheese balls (about 10 oz total), drained, cut in half
1 15-inch sourdough baguette, cut into 16 rounds
24 Fresh basil leaves
1 Red bell pepper, seeded, cut into eight 1 1/2-inch thick pieces
2 Yellow squash, each cut crosswise into four 1-inch thick rounds
2 Zucchini, each cut into four 1-inch-thick rounds

Directions

VINAIGRETTE

BROCHETTES

FOR VINAIGRETTE: Whisk first 6 ingredients in medium bowl. Gradually whisk in oil. Season with cayenne pepper and 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 and mushroom.

Brush each brochette with vinaigrette. Grill until vegetables are lightly charred and cheese begins to melt, basting frequently with vinaigrette and turning occasionally, about 8 minutes. Transfer to platter; drizzle with vinaigrette.

Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>

Related recipes