Caprese skewers with prosciutto and basil pesto




10 mins


5 mins


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

  1. Heat a griddle pan on high and drizzle the bread on both sides with the garlic-laced olive oil.
  2. 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.
  3. 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.
  4. 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.

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