Caprese Bruschetta Skewers

So truth be told, I don’t do leftovers.  I just, I don’t know, am a big fan of left over food.

Well okay, that’s not entirely true. I mean chili is always, ALWAYS better the next day.  Same with lasagna.  And okay, I LOVE cold pizza the next morning for breakfast (dipped in milk).  SHUSH!  Don’t make that shocked *OMG ARE YOU SERIOUS??? YOU DIP COLD PIZZA IN MILK??*  Yes, yes I do.  I’ve done it ever since I was little.  See I’m a dipper… I dip almost most things.

ANYWAYYYYYYYYYYYYYY.. back to leftovers.  Last weekend we had BooFest at our house.  For those that don’t know, it’s our annual Halloween party where we all dress up, eat tons of food and drink… a lot *blush*.  Well, I had so much food out that I actually forgot to put some stuff out (thus is why you’re seeing it now).

I had some crusty Asiago bread I had made for my spinach dip, some extra mozzarella pearls, and other stuff.  Well yesterday I “re-found” the bowl of tomatoes and onions that I had to use.  So I pulled them out, grabbed some basil and spinach, the cheese and bread.

I lightly toasted the bread to get it crunchy on the outside but soft enough to soak up the oil and herbs.

To make it all fancy schmancy I put it on a skewer.  Yeah, skewers are fancy for some reason.  Same thing with finger foods.  Like baby cucumber sammichs are soooooooooo elegant but make a full sized sammich and well.. it’s just cucumbers between bread.  Kind of blah.

Anyway, next time you have a party or want a really easy appetizer, give this a shot!

Caprese Bruschetta Skewers

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• Author: The Kitchen Whisperer

Ingredients

• Baby Fresh Mozzarella Balls (they are often called Pearls)
• Cherry Tomatoes
• Cubed Onions *Optional
• Toasted Baguette Cubes (I used Asiago Bread)
• Fresh Basil Leaves (can sub in baby spinach leaves)
• Sea Salt & Cracked Black Pepper (just a light sprinkle per skewer)
• Olive Oil (just enough to lightly drizzle)
• Oregano (just a light sprinkle per skewer)
• Wooden Skewers

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Instructions

1. Take a skewer and add 1 cube of bread leaving a 1″ space at the bottom for you to hold.
2. Next, add a mozzarella pearl, tomato, piece of basil, chunk of onion.
3. Repeat until you have filled up the skewer.
4. Lay the skewers down flat and drizzle with about a tablespoon of oil turning it as you drizzle; coating it generously (you don’t want it dripping but enough for the seasoning to stick).
5. Sprinkle each skewer with about a 1/2 teaspoon of salt and pepper, turning the skewer as you sprinkle it.
6. Add about a 1/4 teaspoon of oregano to each skewer.

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