Grilled sourdough wild mushroom & mozzarella brochettes
8 appetizer
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Balsamic vinegar |
| 3 | Shallots, minced | |
| 3 | tablespoons | Finely chopped drained oil packed sundried tomatoes |
| 1 | tablespoon | Minced garlic |
| 1 | tablespoon | Chopped fresh parsley |
| 1½ | teaspoon | Chopped fresh rosemary OR |
| ½ | teaspoon | Dried |
| ½ | cup | Olive oil |
| Cayenne pepper | ||
| 8 | 10 to 12-inch bamboo skewers, soaked in water 30 minutes | |
| 16 | Fresh shiitake mushrooms, stemmed | |
| 8 | smalls | Fresh mozzarella cheese balls (about 10 oz total), drained, cut in half |
| 1 | 15-inch sourdough baguette, cut into 16 rounds | |
| 24 | Fresh basil leaves | |
| 1 | Red bell pepper, seeded, cut into eight 1 1/2-inch thick pieces | |
| 2 | Yellow squash, each cut crosswise into four 1-inch thick rounds | |
| 2 | Zucchini, each cut into four 1-inch-thick rounds | |
Directions
VINAIGRETTE
BROCHETTES
FOR VINAIGRETTE: Whisk first 6 ingredients in medium bowl. Gradually whisk in oil. Season with cayenne pepper and salt.
FOR BROCHETTES: Prepare barbecue (medium heat). On each skewer, arrange in sequence: mushroom, cheese, bread, basil, red pepper, yellow squash, basil, zucchini, basil, bread, cheese and mushroom.
Brush each brochette with vinaigrette. Grill until vegetables are lightly charred and cheese begins to melt, basting frequently with vinaigrette and turning occasionally, about 8 minutes. Transfer to platter; drizzle with vinaigrette.
Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>