- 1/4 cup extra-virgin olive oil
- 1 pint cherry tomatoes
- 1 (7-ounce) container ciliegine or bocconcini fresh mozzarella, drained well
- 1/2 loaf ciabatta bread, cut into 1-inch cubes
- 1 cup loosely packed fresh basil leaves
Combine oil and basil in a blender and purée, scraping down the sides often, until somewhat smooth. Brush skewers all over with some of the basil oil, saving any remaining for another use. Grill tomatoes and bread, flipping halfway through, until just charred in parts and hot throughout, about 5 minutes total. During the last minute, grill cheese just until warm, 1 to 2 minutes. Transfer skewers to a platter and serve warm.
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