Bread and Olive Kabobs

Makes 8

These can be skewered and brushed with oil up to 6 hours ahead.
You can use any pitted olive you like not just the green stuffed olive.
I serve it warm so the cheese in the olive oozes out when I bite into it.


Ingredients

  • 8, 10 inch bamboo skewers
  • 24, 1 ½ inch baguette bread cubes
  • 14 feta stuffed green olives
  • 14 blue cheese stuffed green olives
  • ¼ cup garlic oil (recipe below)
  • 1 Tablespoon balsamic vinegar, ( I like to use a nice aged one)


Directions

  1. Heat your grill to 300-350 degrees.
  2. Alternating, evenly skew 3 cubes of bread and 3 olives on to the skewer.
  3. Brush each side of bread with oil.
  4. Place on grill and grill about 2 minutes on each side, turning half way through.
  5. Drizzle with balsamic vinegar.


Garlic Oil
Oil can be made 1 week ahead. This is enough to use on my baby red potato kabobs recipe too or for later use.

1/2 cup olive oil
¼ teaspoon granulated garlic
¼ teaspoon salt
¼ teaspoon pepper

In a small bowl whisk together olive oil, garlic, salt and pepper.

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