Grilled Cheese and Bread Skewers

"This is an adopted recipe that my husband raved over. I used a Pesto Jack cheese and hunks of leftover roasted garlic ciabatta rolls for the bread. It was FABULOUS. Of course, who doesn't like melty cheese and garlic? The original chef states: "These do not require a very hot fire, so the perfect time to cook them is over the embers, right after you take the main course off the grill.""
 
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photo by Ms B. photo by Ms B.
photo by Ms B.
photo by Ms B. photo by Ms B.
Ready In:
20mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Place a grilling rack over the barbecue, about 4 to 6 inches from the heat.
  • Put the 2 tablespoons of oil from the sun dried tomatoes in a large bowl.
  • Pat the tomato halves dry with a paper towel and cut into quarters, set aside.
  • Stir the olive oil, garlic and salt into the tomato oil.
  • Toss the bread cubes into the oil mixture until they are well-coated.
  • Thread bread, cheese and tomato quarters, alternately on skewers.
  • Grill over coals for about 5 minutes or just until the cheese begins to melt and the bread is toasted.
  • Serve immediately.

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