If you thread this appetizer onto wooden skewers, be sure to soak them in water for 20 to 30 minutes beforehand to ensure they don’t burn on the grill.
3 tablespoons olive oil, plus more for greasing
2 pints cherry tomatoes
1 twelve-ounce container fresh mozzarella, drained and cut into 1-inch chunks
1/2 loaf ciabatta bread, cut into 1-inch cubes
salt and pepper to taste
balsamic vinegar (optional)
1/2 cup basil leaves
Grease grates with oil then preheat grill to medium heat. Meanwhile, alternating ingredients, thread tomatoes, mozzarella, and bread onto skewers, brush all over with oil and season with salt and pepper.
Grill skewers, turning once, until cheese is just melted and bread is toasted, 2 to 3 minutes total. Transfer to a platter, drizzle with vinegar, garnish with basil and serve. Serves 6 to 8.
