Panzanella Skewers with Mozzarella, Tomato and Focaccia Bread

Panzanella Skewers with Mozzarella, Tomato and Focaccia Bread
Servings: 6 to 8 Prep 15 mins Grill 4 mins


  • 1 loaf focaccia bread
  • 4 vine-ripened tomatoes, or 1 pint vine-ripened cherry tomatoes
  • 1 pound fresh mozzarella, cut into twelve 1/2-inch-thick slices
  • 1 cup whole basil leaves
  • 6-inch metal skewers
  • Extra-virgin olive oil

Make It

1. Using a sharp knife, cut focaccia into 2 x 2 3/4 x 3/4-inch rectangles. Cut tomatoes into slices about 1/4 inch thick, then cut them in half again. If using cherry tomatoes, leave them whole.

2. To assemble skewers, stack a slice of bread, a slice of mozzarella, a basil leaf and a slice of tomato. Secure stack with 2 of the skewers. Repeat with remaining ingredients.

3. Preheat a grill to high heat. Brush and clean grill grid with a cloth, and lightly oil grill so that skewers will get a good sear but still release from grate. Grill for 1 1/2 to 2 minutes per side, or until bread is light brown and cheese is melted.

4. Remove Panzanella Skewers from grill, place on a platter and remove skewers. Drizzle with olive oil and serve.