Caprese skewers with prosciutto and basil pesto
1 jar of Bay's Kitchen basil pesto
3 slices of gluten free bread
6 slices of prosciutto
12 mini mozzarella balls
12 cherry tomatoes
12 black olives
Small bunch of basil leaves
Olive oil flavored with garlic
Extra virgin olive oil
- Heat a griddle pan on high and drizzle the bread on both sides with the garlic-laced olive oil.
- Place the bread on the grill pan and toast for a few minutes on each side until golden brown. Cut each slice in half at a slight angle.
- Halve the mozzarella balls, cherry tomatoes and prosciutto slices. Thread the mozzarella, cherry tomatoes, prosciutto, olives, and basil leaves onto the skewers, mixing up the order.
- Dump the basil pesto into a small bowl and stir with the back of a spoon. Set the bowl on a serving platter or board, then place the garlic toast on top and thread the skewers on top. Drizzle everything with a little extra virgin olive oil.
Recipe created by Bay's Kitchen.