Pesto Mozzarella Skewers Recipes

GRILLED CHICKEN AND MOZZARELLA PESTO SKEWERS

Steps:

• Place the chicken in a bowl. Put the eggplant cubes in a separate bowl and add the peppers.
• Sprinkle the chicken with a third of the orange zest, and some oil, salt, pepper and red pepper flakes to taste. Toss well.
• Sprinkle the vegetables with another third of the zest, and some oil, salt, pepper and red pepper flakes to taste. Toss well.
• Preheat a grill for cooking over medium-high heat. Build skewers, alternating chicken cubes with vegetables. Lightly oil the grill grates. Grill, turning once, until the chicken is cooked through and the vegetables are charred and tender, 2 minutes per side.
• Meanwhile, place the mozzarella cubes in another bowl and sprinkle with the remainder of the zest, along with some oil, salt, pepper and red pepper flakes to taste. Toss well.
• Thread the mozzarella cubes on the tops and bottoms of each of the skewers. Drizzle with pesto and serve immediately.

MOZZARELLA AND PESTO TWISTS

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment.
• Unroll the crescent dough sheet onto a lightly floured work surface and gently stretch into a 14-by-8-inch rectangle. Using a pizza cutter or sharp knife, cut the dough in half into two 7-by-8-inch rectangles. Using a small offset spatula or the back of a spoon, spread 2 tablespoons of the pesto on the top half of each rectangle, then sprinkle 1/2 cup of the mozzarella evenly over each half. Fold the bottom half of the dough upwards to cover the mozzarella and pesto and gently press the edges to seal.
• Cut each rectangle into 8 strips, each about 1/2 inch wide. Carefully twist each strip several times, making sure to keep the filling intact, then place on the prepared baking sheet and pinch the ends to seal. Refrigerate the twists for 30 minutes. Bake until puffed and golden brown, 13 to 15 minutes. Serve warm.

PESTO MOZZARELLA SKEWERS

Steps:

• Mix pesto, olive oil, salt and pepper.
• Place drained mozzarella balls in a ziplock bag and add pesto mixture.
• Gently squeeze things around in the bag so that all the balls are nicely coated.
• Place a coated mozzarella ball and a cherry tomato on each toothpick.
• To serve, arrange them in a circle on platter and garnish with olives or with fresh basil leaves.

TOMATO & MOZZARELLA SKEWERS

Steps:

• Halve the cherry tomatoes.
• Pluck leaves from basil and tear into 1 inch pieces.
• Cut the prosciutto into 2 inch segments.
• Skewer a tomato half (uncut side first) with a toothpick and slide to the end of the toothpick.
• Skewer basil, then mozzarella pearl, then basil.
• Fold 2 inch piece of prosciutto in half and skewer.
• Take another tomato half and skewer (cut side first).

FRESH MOZZARELLA TORTELLINI SKEWERS

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Let cool completely.
• If necessary, cut fresh mozzarella into 1-inch pieces. Thread Fresh Mozzarella, fresh basil leaves, tortellini and tomatoes onto skewers. Serve with prepared pesto as a dipping sauce.